British Brie and Asparagus Tart
Serves: 6
Veganise this dish by omitting the British brie. Spread tomato puree on the pastry before adding the vegetables and finish with dollops of vegan green pesto and toasted pine nuts
Ingredients:
150g fine asparagus spears, halvedfew drops of vegetable oil
320g ready-rolled puff pastry, thawed if frozen
200g British brie, sliced
100g roasted red peppers (from a jar), drained and sliced
freshly ground black pepper
1 tbsp semi-skimmed milk
method:
- Preheat the oven to 220C/425F/Gas 7.
- Cook the asparagus in boiling water for 3-4 minutes. While it’s cooking, lightly grease a baking tray with the vegetable oil and unroll the puff pastry sheet onto it. Score a border of 2cm all around the sides, taking care not to cut right through.
- Drain the asparagus and rinse with cold water. Arrange on top of the pastry sheet, within the border, with the brie and the peppers. Season with black pepper. Brush the edges of the pastry with milk.
- Bake for 25-30 minutes, until the pasty has risen and is golden brown. Serve while warm.
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