Rustic Asparagus Tartlets with Goat’s Cheese, Sun-dried Tomatoes and Rocket

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 1 tbsp flour
  • 375g ready rolled vegan puff pastry
  • half a bundle (approx 125g) British
  • asparagus, cut into 4cm pieces
  • salt for seasoning
  • 3 tbsp sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
  • 125g vegetarian goat’s cheese, crumbled
  • 2 handfuls of rocket
  • balsamic vinegar, to drizzle

Nutritional Information:

Calories: 573
Fat: 41.1g

How To Cook

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Cut the pastry into four rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
  3. Mix the asparagus with the sun-dried tomatoes and a little of their oil. Divide the asparagus and tomatoes between the four pastry rectangles and top with goat’s cheese.
  4. Place in the oven for 12-15 minutes.
  5. Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets to serve.
    6. http://www.british-asparagus.co.uk
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Rustic Asparagus Tartlets with Goat’s Cheese, Sun-dried Tomatoes and Rocket
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 1 tbsp flour
  • 375g ready rolled vegan puff pastry
  • half a bundle (approx 125g) British
  • asparagus, cut into 4cm pieces
  • salt for seasoning
  • 3 tbsp sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
  • 125g vegetarian goat’s cheese, crumbled
  • 2 handfuls of rocket
  • balsamic vinegar, to drizzle
    How to Cook
  1. Preheat the oven to 220C/425F/Gas 7.
  2. Cut the pastry into four rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
  3. Mix the asparagus with the sun-dried tomatoes and a little of their oil. Divide the asparagus and tomatoes between the four pastry rectangles and top with goat’s cheese.
  4. Place in the oven for 12-15 minutes.
  5. Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets to serve.
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