Recipes
Asparagus and beetroot tarts
Butternut squash makes a great alternative to beetroot and works just as well with asparagus
Butternut squash makes a great alternative to beetroot and works just as well with asparagus
(14 votes)
Cook: 25 Mins
Serves: 6
Price: 40p per serving
Nutritional Information
Each 139g serving contains
Energy
1350kj
322kcal
1350kj
322kcal
16%
Fat
20.9g
20.9g
High
30%
30%
Saturates
11.9g
11.9g
Med
60%
60%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
0.83g
0.83g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
971kj/232kcal
Typical energy values per 100g:
971kj/232kcal
Ingredients
1 sheet ready-rolled puff pastry
1 egg, beaten
100g cooked beetroot, finely cubed
150g asparagus tips
150g mozzarella, drained and torn
Thyme leaves, to garnish
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Unroll the puff pastry and cut into 6 equal rectangles. With a knife, carefully score a line all the way around each piece of pastry, 1cm in from the edge. Brush with the beaten egg. Put the pastry on the baking tray and bake in the oven for 5 mins.
3
Divide the beetroot between the pastry cases and top with the asparagus tips and mozzarella.
4
Return to the oven and cook for 12-15 mins more until the mozzarella is beginning to melt. Sprinkle over the thyme and sprinkle with black pepper before serving.