Asparagus and Romesco Tart

Name: Asparagus and Romesco Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 320 g ready-rolled puff pastry sheet, we used Jus-Rol; 150 g romesco, we used Natoora, see intro; 250 g asparagus, trimmed to an equal length; 2 tsp. olive oil; 25 g blanched almonds, roughly chopped; 1/2 tsp. flaked sea salt

If you can’t get hold of romesco sauce, swap for the same amount of red pesto (using a vegan version, if needed).

By The Good Housekeeping Cookery TeamPublished: 01 August 2024

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This low-ingredient tart celebrates the best of summer, the perfect lunch or dinner to enjoy in the sunshine!

If you're a fan of this recipe, then we have plenty more asparagus recipes to try.

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

505

Ingredients

320 g
ready-rolled puff pastry sheet, we used Jus-Rol
150 g
romesco, we used Natoora, see intro
250 g
asparagus, trimmed to an equal length
2 tsp.
olive oil
25 g
blanched almonds, roughly chopped
1/2 tsp.
flaked sea salt

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Unroll the pastry on a large baking tray (still on its parchment). Score a 1cm border around the edge with a sharp knife, making sure you don’t cut all the way through. Prick inside the border all over with a fork, then spread over the romesco in an even layer.
2. Step 2Slice each asparagus spear in 1/2 lengthways, then in 1/2 widthways to make 4 shorter lengths. Add to a large bowl and mix in the oil, almonds and plenty of freshly ground black pepper. Arrange over the romesco and sprinkle over the salt.
3. Step 3Cook for 25min, or until the pastry is golden and the asparagus is tender. Transfer to a board and serve.

GET AHEAD:

Assemble the tart up to 4hr ahead. Loosely cover and chill. Complete recipe to serve.