Olive Magazine
Asparagus and Tomato Tart Recipe

Asparagus and tomato tart

Published: April 6, 2018 at 2:23 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our veggie savoury frangipane tart recipe, topped with vibrant tomatoes and asparagus, for an easy vegetarian entertaining idea

  • Vegetarian
Nutrition:
NutrientUnit
kcal819
fat62.7g
saturates29.2g
carbs42g
sugars3.8g
fibre4.4g
protein19.6g
salt1.1g
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Try this tomato and asparagus tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.

Ingredients

  • 400g puff pastry
  • 125g thin asparagus spears
  • 100g (mix of yellow and red) cherry tomatoes, halved
  • 3 sprigs thyme, leaves picked
  • to serve extra-virgin olive oil

SAVOURY FRANGIPANE

  • 100g unsalted butter, softened
  • 2 cloves garlic, crushed
  • 2 eggs, plus 1 yolk to glaze
  • 35g plain flour, plus extra for dusting
  • 65g ground almonds
  • 35g parmesan (or veggie alternative), finely grated

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5 and put a baking sheet in the oven to heat. Roll the puff pastry on a lightly floured worksurface into a rectangle measuring 40cm x 25cm. Fold over 2cm of the pastry from around the edges to create a border. Carefully lift onto a second baking-paper-lined baking sheet and chill.

  • STEP 2

    To make the frangipane, put the softened butter into a bowl and use electric beaters to whip until light and fluffy. Add the garlic then the whole eggs, one at a time, adding a large spoonful of flour with each egg. Add any remaining flour, the ground almonds and parmesan, and mix well.

  • STEP 3

    Dot all over the inside of the tart then use a palette knife to spread evenly. Scatter over the asparagus, cherry tomatoes and thyme. Mix the egg yolk with 1 tsp of water and brush the border well.

  • STEP 4

    Place the cool baking sheet on top of the hot baking sheet and bake for 40 minutes or until the pastry is crisp, the frangipane is puffed and golden, and the asparagus and tomatoes are cooked. Drizzle generously with extra-virgin olive oil and serve.

Try more of our

Beetroot, feta and thyme tart
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