Ingredients
- 2 sheets (220 grams) reduced-fat puff pastry (thawed and halved, see note in intro)
- 1 jar (190 gram) pesto (sun-dried tomato pesto)
- 250 grams ham, shaved (sliced)
- 100 grams feta cheese (crumbled)
- 2 cups frozen peas
- 160 grams asparagus, shaved (1 bunch)
- 60 grams rocket leaves
- Balsamic glaze, to serve
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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Step 2: Lightly grease and line 2 large oven trays.
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Step 3: Place the pastry on the trays and spread pastry evenly with pesto, leaving a 1cm edge and then sprinkle over ham and fetta and bake for 15 minutes or until pastry is crisp and golden brown.
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Step 4: Meanwhile cook peas and asparagus in a large saucepan of boiling salted water for 1 minutes or until bright green and then drain and refresh under cold water and transfer to a bowl and add rocket and toss to combine.
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Step 5: Top tarts with asparagus mixture and serve drizzled with balsamic glaze.
We hope you enjoy this recipe!
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