Remember that time we made lunchbox puff pastry tarts with only half a roll of pre-made pastry? Maybe you were all ‘woah, hey, ho what do I do with the other half!?’ and so you just made the same again (which let’s face it isn’t a bad thing because it means you have more puff pastry tarts in your lunchbox).
Well, if there’s one thing you should know about me it’s that I never leave a job unfinished so of course I’m back with another puff pastry creation. Only this time teaming it with the stringy cheesy goodness that is fresh mozzarella cheese.
This is what it looks like pre-oven:
And this is what it looks like post-oven:
Oh and also we’re whacking a load of greens on there because I love them and they’re good for us (remember the nutrient dense argument from before) so best just to make our peace with them and be friends.
They look like this:
Not sure what else to say on this one really.
I mean, the Paul Hollywood point was made in the last recipe and the pesto base is literally one ingredient so no explanation needed there either – just spoon it out the jar and spread.
I guess I could tell you about the time I made this and took it to Alex’s and we pan fried some red onion and chorizo and chicken and whacked it on the top and then added some extra cheese and baked again and then made a massive salad with some balsamic dressing and sat on the sofa in our pjs stuffing our faces with a pesto-y cheesy puff pastry tart while watching the US Office and it was literally the best day of my life. But that story would probably be a waste of time.
Oh well, I’ll just add another sentence here to bulk it out.
To the recipe!
- Half a 320g puff pastry ready rolled sheet (I used Jus Rol but any will do), or make your own!
- 50g courgette, finely sliced
- Handful of kale (I used cavolo nero but any is fine)
- 2-4 spears of asparagus, halved lengthways if fat
- 1 large spring onion, sliced
- 75g mozzarella, torn or sliced into smaller chunks
- 1 heaped tbsp pesto
- Olive oil to drizzle
- Salt and pepper
- Basil and rocket to serve
- Preheat the oven to 220°C (200°C fan).
- Place the puff pastry sheet onto a baking tray and cover evenly with the pesto, making sure you leave a centimetre or so around the edge.
- Start by placing the courgette rounds onto the tart, then lay the asparagus stems lengthways on top.
- Pour a little olive oil onto a plate or wide rimmed bowl with some salt and pepper and add the kale. Coat in the olive oil and then massage between your fingers until it softens slightly and is completely coated (this will help stop the kale from burning). Place on top of the asparagus.
- Sprinkle over the chopped spring onion, then add the mozzarella, evenly spread out across the tart. Drizzle with a little more olive oil and a good grind of salt and pepper and pop in the oven for 12-15 minutes, or until the pastry is puffed up and bronzed and the mozzarella is starting to char in places.
- Top with fresh basil and rocket and serve alongside a big fat salad.