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Mini Mexican no-crust tarts

Brunch recipes

Mini Mexican no-crust tarts

40 minutes

Roast onion-and-triple-cheese tart

Aliums

Roast onion-and-triple-cheese tart

1 hour

Easy caramelised onion tarte tatin

Aliums

Easy caramelised onion tarte tatin

45 minutes

Double-carb potato pie

Pie recipes

Double-carb potato pie

45 minutes

Exotic tomato and ricotta open puff tart

Tart recipes

Exotic tomato and ricotta open puff tart

15 minutes

Blue cheese-and-red onion tart

Aliums

Blue cheese-and-red onion tart

1 hour

Roasted sweet pepper, ricotta and Parmesan tarts

Pepper recipes

Roasted sweet pepper, ricotta and Parmesan tarts

45 minutes

Mushroom tartlets

Afternoon tea

Mushroom tartlets

30 minutes

Brinjal-and-tomato tart with rocket

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Baby marrow tart

Tart recipes

Baby marrow tart

30 minutes

Caprese tomato tarte tatin

Great value

Caprese tomato tarte tatin

20 minutes

Asparagus tarts

Asparagus recipes

Asparagus tarts

50 minutes

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Asparagus tarts

By Siba Mtongana

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

flour, for dusting
2 x 250 g sheets Woolworths all-butter puff pastry
1 large free-range egg, beaten
200 g mixed cherry tomatoes, halved
250 g bacon, diced
pea shoots, to garnish

For the filling:

250 g ricotta
150 g mascarpone
1 lime, zested and ½ juiced
2 T parsley, chopped
2 T chives, chopped
sea salt, to taste
250 g asparagus, trimmed

For the dressing:

4 T Woolworths ginger-and-Peppadew relish
2 T hot water
1 t red wine vinegar
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C.
Lightly flour 2 baking trays and place a sheet of pastry on each tray and score a 2 cm border around the edge.
Brush the edges of the pastry with beaten egg and bake for 15 minutes.
Place the tomatoes and bacon on another baking tray and roast for 25 minutes.
To make the filling, mix the cheeses, then add the remaining ingredients, except the asparagus, and season well.
Spread the cheese mixture onto the baked pastry sheets and top with the asparagus. Bake for 15–20 minutes.
Remove the tarts from the oven and top with the tomatoes and bacon.
In a small saucepan, heat the Peppadew relish with the water and vinegar for 2 minutes until warm. Drizzle over the pastry and garnish with pea shoots.

Browse more asparagus recipes here.