Meat-free Archives

Butternut recipes

Freshly squeezed apple and ginger juice

Salad recipes

Trout tartare with strawberries and exotic tomatoes

Balsamic crema-marinated olives

Grana Padano

Balsamic risotto with cauliflower and crispy sage

35 minutes

Egg recipes

Butternut with Thai peanut sauce and coriander rice

20 minutes

Beans recipes

Tomato-and-bean soup with feta

30 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Tomato-and-asparagus tart

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.

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Freshly squeezed apple and ginger juice

Trout tartare with strawberries and exotic tomatoes

Balsamic crema-marinated olives

Balsamic risotto with cauliflower and crispy sage

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Butternut with Thai peanut sauce and coriander rice

Tomato-and-bean soup with feta

Tomato-and-asparagus tart

Tomato-and-asparagus tart

Ingredients

Method