Go Back

Vegan asparagus and pesto tarts

I find puff pastry tartlets the perfect nibble to offer at drink parties or take to picnics and trips. These vegan asparagus and pesto tarts are super easy, zingy and yummy -  ideal for special occasions such as Mother’s days, Mother’s Day, Anniversaries, Easter and so on. You can serve them as an appetizer or starter too at a dinner party.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bunches of asparagus
  • 1 ready-rolled vegan puff pastry gluten-free, if preferred
  • 4 Tbsp vegan green pesto approx
  • Grated zest of 1 lemon
  • 1 bulb of roasted garlic or 2 Tbsp pine nuts
  • Grated vegan hard cheese optional

Method
 

  1. Preheat the oven to 190°C.
  2. Wash and pat dry the asparagus, then snap off their woody ends.
  3. Mix the pesto with the lemon zest in a small bowl. Squeeze out the garlic flesh from their skin and mix with the pesto. Add the pine nuts if used.
  4. Unroll the puff pastry on a flat worksurface. Using a pizza-cutter, cut out squares or rectangles - big enough to fit the asparagus, allowing a border of about 1cm. Using a kitchen knife, mark this border all around the tarts, 1cm from the edge.
  5. Using a silicon brush glaze the tarts with the pesto mixture, up to the border, then loosely lay about 5 asparagus on top. (if the asparagus is too thick, you might want to cut them in half horizontally).
  6. Scatter some cheese on top (if used), then bake for 15-20 mins until the pastry is golden and the asparagus is lightly charred.
  7. Serve warm or at room temperature.