Asparagus Puff Pastry Tart
A flaky puff pastry tart topped with creamy pistachio pesto, fresh asparagus, and melted cheese—perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 sheet Puff pastry Thawed
- 1/2 cup Pistachio pesto Homemade or store-bought
- 1 bunch Asparagus Trimmed
- 1/2 cup Mozzarella or feta Shredded or crumbled
- 1 Egg For brushing the pastry edges
- Salt & pepper To taste
- Olive oil Optional drizzle
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry onto a baking sheet lined with parchment paper.
- Score a 1-inch border around the edges without cutting through.
- Spread pistachio pesto within the scored border.
- Arrange trimmed asparagus over the pesto.
- Sprinkle cheese over the top.
- Brush edges of pastry with beaten egg.
- Bake for 20–25 minutes until golden and puffed.
- Let cool slightly before slicing and serving