A cheat’s appetiser for Christmas.
These tarts take under 5 minutes to put together and 20 minutes to cook, making them ideal as an appetiser on Christmas Day. They are also relatively cheap to make (depending on the price of asparagus where you live).
I think that you could easily adapt these into finger food for a party or buffet – just use the tips of the asparagus rather than the whole spear, and cut the pastry into small squares to fit the tips. Multiply the ingredients depending on how many guests you have.
If you are serving vegetarians then please be sure to check that your parmesan is suitable.
Ingredients – serves 4:
- 1 sheet frozen puff pastry, thawed (my sheet was 25cm/10 inches square)
- approx 1/4 cup tomato pesto (from a jar is fine)
- 8 aspargus spears, woody ends removed
- a little olive oil
- finely grated parmesan, to serve
- Heat your oven to 200C/180C fan forced/390F. Spray a baking tray with a little cooking spray.
- Cut your pastry sheet into 4 even rectangular pieces and place on the prepared baking tray.
- Use a small sharp knife to carefully score a thin border around the edges of the pastry – don’t cut all the way through. Then use a fork to prick the pastry inside this border. (The border will then puff up around the asparagus, but the area inside should stay relatively flat.)
- Spread the area of the pastry inside the border with the tomato pesto. Try not to get any on the border to make it look neat.
- Place 2 asparagus spears on each piece of pastry, on top of the pesto.
- Drizzle the asparagus with a little olive oil.
- Bake for 18-20 minutes or until the pastry is golden.
- Remove from the oven and scatter finely grated parmesan over each tart.
- Serve and enjoy!