Asparagus and Toasted Pine Nut Tart - Quick, Easy Vegetarian Main ...

Asparagus & Toasted Pine Nut Tart - Jacqueline Pye

This vegetarian asparagus & toasted pine nut tart is easy and delicious, and comes from the oven puffed and golden. Serve at lunch, dinner or family supper.

Asparagus is, of course, a seasonal vegetable, but out of season it is available in frozen form. Either is suitable for this recipe. A large can of asparagus could be used, but it tends to be very soft and floppy and needs careful drying with a paper towel to avoid making the pastry soggy. Fresh pine nuts are easily toasted, bringing out their strong nutty flavour. Putting these two ingredients onto a puff pastry base makes a visually appetising and delicious main dish, with the 'wow' factor as it comes out of the oven and straight to the table.

This recipe takes around 40-45 minutes from start to serving, and makes enough for four.

Ingredients

• 250g fresh asparagus (about 16-18 spears) or 1 box of frozen whole spears
• 2 tbsp oil - olive or rapeseed
• 2 large onions, red or white, peeled and coarsely chopped
• 5 or 6 medium mushrooms, wiped and coarsely chopped
• 1 sheet of frozen ready-rolled puff pastry, thawed in the fridge.
• 2 eggs, lightly beaten in a bowl
• 100ml double cream
• 2 tbsp chopped fresh herbs, e.g. sage, thyme or basil (optional)
• 70g toasted pine nuts (see below)

A large baking tray is needed, and should be lined with baking parchment. The oven should be heated to 200C, with the shelf in the centre. To toast the pine nuts, place in a dry pan over a medium heat, and cook for about 5 mins, stirring often to prevent burning.

Directions

1. If using fresh asparagus, trim off the woody ends, then microwave in a little water for 8 mins. If using frozen, microwave according to instructions (usually about 5 mins). Using scissors or a sharp knife, cut each spear into three lengths.
2. Heat the oil in a large pan, and fry the onions gently for 3 mins, stirring occasionally.
3. Add the mushrooms and continue to fry for a further 4 mins.
4. Meanwhile, lay the pastry out on the parchment-lined baking tray. Using fingers, crimp up all around the edges to about 1cm high, pinching corners together, to avoid the filling leaking.
5. Brush a little of the beaten eggs over the pastry, including the edges.
6. Add the cream and herbs to the rest of the eggs.
7. Spread the onions and mushrooms evenly over the pastry, and gently pour in the cream and egg mixture.
8. Top with the asparagus, and sprinkle the pine nuts over the tart.
9. Bake for 16-18 mins, checking every so often, until the filling is set and the edges are golden brown.

Additional Twists

If preferred, the mushrooms may be omitted, but then another onion would help to ensure the pastry is covered. Instead of puff pastry, plain shortcrust could be substituted, although the puff pastry lifts the tart hugely for looks and consistency. If any of the diners does not eat nuts, the pine nuts can simply be sprinkled over part of the tart - they won't spread into the nut-free territory. Should asparagus not be available, two cans of artichoke hearts would work instead, providing they are well drained and patted dry with kitchen paper before slicing in half.

Serving Suggestions

The tart looks so scrumptious when just out of the oven, puffed and golden, that it is best brought straight to the table on its baking tin. A sharp knife can be used to cut it into quarters, but an easier way is to use a good pair of kitchen scissors.

Ideal accompaniments are buttered new or baby potatoes, and a red vegetable such as roasted peppers or grilled tomatoes. For drinking, best recommendation is a chilled dry white wine, otherwise medium white or sparkling white grape juice. If the meal is a celebration, then a dryish Cava would be festive.

Providing the tart is well cooked, it would serve well at room temperature with a side salad and perhaps hot garlic bread. Sliced into fingers, it would work well in a picnic, too.

Copyright Jacqueline Pye. Contact the author to obtain permission for republication.

Source: http://jacquelinepye.suite101.com/asparagus-and-toasted-pine-nut-tart---quick-easy-vegetarian-main-a389331

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