An easy and impressive vegetarian recipe for an asparagus and watercress tart.
Pre-heat the oven to 180c/350f. Make the pesto by blending the watercress with the lemon, zest and olive oil. Season generously with salt and freshly ground black pepper and then fold in the Parmesan. Lightly flour a clean surface and then roll out the pasty to a thickness of 4mm/1/4 inch. Then cut into four 7cm/23/4inch x 17cm/61/2 inch rectangles. Brush each one generously with the watercress pesto leaving a border of 2cm/3/4 inch. Top with five asparagus and a tablespoon of Parmesan. Place on a baking tray and cook for 20-25 minutes, when the tarts should be golden brown.
Just before serving, dress the remaining watercress the olive oil, balsamic and plenty of seasoning. Place a tart on the centre of each serving plate. Top with a handful of watercress and finish with a drizzle of pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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