A seasonal queen, this recipe uses asparagus, jersey royal potatoes and wild garlic pesto for the ultimate springtime lunch. I used to think that potatoes were pretty much all the same, just different sizes. I was wrong. Jersey royals taste SO sweet when they’re in season and are bloody delicious. Eating seasonally is one of the easiest ways to lower your kitchen’s carbon footprint. You can of course make this recipe out of season using baby potatoes and regular pesto 🙂
Time: 45 mins – 1 hr
- 1 pack puff pastry
- 200g jersey royal potatoes, or new potatoes, thinly sliced
- 200g asparagus, ends trimmed
- Pinch chilli flakes, optional
- Handful of wild garlic leaves, or other fresh herb, chopped
- 2 tbsp wild garlic pesto, or green pesto
- Drizzle of chilli oil, optional
- Large handful of rocket, to serve
- Wild garlic flowers, to decorate
- 20g pine nuts or seed of your choice, lightly toasted, to decorate
Optional addition: goat’s cheese or feta, crumbled over the tart on top of the asparagus in step 3.
- Heat oven to 180C. Roll out your pastry to fit a lined baking tray of your choice. Fold over the edges of the pastry to form a crust then prick the base all over with a fork and cover with baking beans if you have them (I don’t and a good spatular bashing over the puffed up areas seems to do the trick just fine). Blind bake the pastry for 15-20 mins until just starting to colour.
- While the pastry is in the oven, boil the potato slices in salted water for 10-15 minutes or until just softening. Quickly add the asparagus to the water and cook for 2-5 mins more depending on the thickness of the asparagus.
- Remove the pastry from the oven and top with the potato slices, followed by the asparagus. Season generously and sprinkle over the wild garlic leaves and chilli flakes if you choose. Return the tart to the oven for 20 minutes or until the crust is golden brown and the asparagus just catching.
- In a small bowl, mix the pesto with a little water or olive oil until of a drizzle-able consistency and liberally dress the tart. Drizzle over the chilli oil and decorate with wild garlic flowers and pine nuts/seeds. You may want some extra pesto on the side (I needed to add more after taking the photos). Serve with fresh rocket.