Asparagus and Pesto Tarts Recipe

Method

1. Preheat the oven to 200C/180C fan/400F/Gas 6. Cook the asparagus in boiling water for 1 minute. Drain and refresh in cold water. Set aside.

2. Finely grate half the parmesan and mix through the crème fraiche with the pesto.

3. Unroll the pasty and cut into 6 rectangles. Using a sharp knife, score a border on each tart, 1cm from the edge. Spread the pesto mixture inside each border and divide the asparagus between the tarts. Scatter with the pine nuts and brush the pastry borders with the beaten egg. Transfer to the oven and bake for 15-20 minutes.

4. Using a peeler shave the remaining parmesan. Scatter the tarts with the parmesan & black pepper to serve.