Asparagus and Pesto Tarts

  • 500g asparagus 100G
  • Half fat creme friache
  • 3 tbsp pesto
  • 300g ready rolled puff pastry
  • 4 tbsp pine nuts
  • 1 medium egg, lightly beaten
  • Basil leaves, to scatter

Preheat the oven to 200C/180C. Cook the asparagus in boiling water for 1 minute. Drain and refresh in cold water. Set aside. mix through the crème fraiche with the pesto. Unroll the pasty and cut into 6 rectangles. Using a knife, score a border on each tart, 2cm from the edge. Spread the pesto mixture inside each border and divide the asparagus between the tarts. Scatter with the pine nuts and brush the pastry borders with the beaten egg. Transfer to the oven and bake for 15-20 minutes. Scatter the tarts with the basil leaves & black pepper to serve.

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