Something Green Tarts
Even though I have long moved out of home, I still talk to my mum most days.
We live a long way away from each other, meaning a casual drop-in for a cup of tea and a catch up is unfortunately not a regular enough occurrence – so our daily phone call is the next best thing. We talk about all manner of things: the garden (her’s); the animals; dad’s latest project (wood-fired pizza oven); my daughter O’s latest word (“bugger”, not sure where she learned that one…?); and always food. The discussion of what I have planned for dinner is then always followed by mum asking “…and something green?”. Growing up, I can’t remember a dinner that didn’t include something green – something my mum is evidently still passionate about (even from 600km away).
So these are for you, Ma – two ‘something green’ tarts. Super speedy, super delicious, and super green. Perfect for a light lunch or speedy supper (with a big green salad of course!).
Asparagus & Broccolini Tarts
(makes 2 large tarts)
Ingredients
125ml creme fraiche
1/2 cup grated parmesan
zest of 1/2 lemon
1 bunch broccolini
1 bunch asparagus
2 tbsp olive oil
2 sheets butter puff pastry
1 tbsp milk
salt & pepper
extra parmesan for serving
Method
- Preheat oven to 220ºC (200º fan forced).
- In a small bowl combine creme fraiche, 1/4 cup parmesan and lemon zest. Add salt and pepper to taste.
- Wash and trim broccolini and asparagus and toss with olive oil.
- Place puff pastry onto 2 baking trays lined with parchment. Score a 2cm border around the edges of the pastry and prick the inside of the pastry with a fork.
- Spread the creme fraiche mixture evenly across the 2 pastry sheets, leaving border uncovered. Top one sheet with broccolini and the other with asparagus.
Sprinkle remaining parmesan over the tarts and brush the border with milk. - Bake for 15mins, or until pastry is puffed and golden.
Allow to cool slightly before slicing and serving scattered with some extra parmesan and a drizzle of olive oil.
