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Phyllo-wrapped asparagus

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Tomato-and-asparagus tart

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15–20 minutes

Ingredients

200 g frozen puff pastry, thawed
4 t mild Peppadew relish
150 g exotic cherry tomatoes
100 g asparagus tips
100 g herbed goat’s cheese, sliced
Thyme a few sprigs
5 g basil chopped
Sea salt and freshly ground black pepper, to taste
2 T balsamic vinegar
Crimson microherbs, to garnish

Method

Preheat the oven to 180°C and place the pastry on a floured surface. Spread the relish over the pastry, leaving a 2 cm border. Place the tomatoes, asparagus, cheese and herbs in the centre of the pastry and season to taste. Use your fingers to crimp the edges of the pastry.

Sprinkle with the balsamic vinegar and bake for 15–20 minutes. Garnish with the microherbs before serving.

Discover more vegetarian dishes here.

This recipe first appeared in the May 2015 issue of TASTE Magazine.