Asparagus & Mozzarella Puff Pastry Tart

There’s nothing quite like cooking with fresh, homegrown ingredients; especially when they come from a place filled with warmth and community.

One sunny summer morning, after spending time at the Macmillan community allotment with an incredible group of volunteers, we walked away with bags full of crisp asparagus, fragrant herbs, and vibrant greens. The morning had been productive, and the best way to end it was by creating something simple yet delicious that truly celebrated the season’s bounty.

That’s when this Fresh Asparagus & Mozzarella Puff Pastry Tart came to mind. It’s light, flaky, and bursting with fresh flavours, a perfect dish to enjoy with friends, family, or just as a treat for yourself after a rewarding day.

Ingredients

For the tart:

1 sheet ready-rolled puff pastry (chilled)
1 bunch asparagus, trimmed
1 tbsp olive oil
1 ball buffalo mozzarella, torn into pieces
pea shoots
Fresh or frozen peas
Fresh or frozen fava beans
1 egg yolk, mixed with a little water (for egg wash)

For the dressing:

3 tbsp olive oil
2 tbsp lemon juice
½ tsp honey
½ tsp Dijon mustard
½ tsp dried oregano
Salt & freshly ground black pepper

Instructions

Step 1: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and black pepper. Set aside.

Step 2: Bake the Puff Pastry

Preheat your oven to 180°C (350°F).
Place the puff pastry on a board and lightly score a 1cm border around the edges (be careful not to cut all the way through).
Brush the border with egg wash, then I usually sprinkle some seeds onto it for extra nutrients and a nice decorative touch.
Prick the centre of the pastry with a fork to keep it from puffing up too much.
Bake until the edges are golden and crispy, and the centre is fully cooked. Let it cool while you prepare the toppings.

Step 3: Cook the Toppings

Sauté the fava beans and peas with olive oil, garlic granules, salt, and pepper.
Heat a griddle pan over high heat and cook the asparagus until it’s lightly charred on all sides.

Step 4: Assemble the Tart

Once the puff pastry has cooled, it’s time to bring everything together:

Spread the fava beans and peas over the tart as the first layer.
Add the charred asparagus.
Scatter the torn mozzarella on top.
Finish with a handful of pea shoots and a final drizzle of the dressing.

Now, all that’s left to do is slice, serve, and enjoy! This tart is best enjoyed fresh, preferably in good company... but trust me, it’s just as delicious when savoured on your own with a cup of tea and a quiet moment.

💬 If you give this recipe a try, I’d love to hear how it turns out! Drop a comment and let me know if you switch up the veggies, I’m always up for new ideas!

Comments

Welcome to My Journey: Finding Strength Through Sharing

Hey there, and welcome to My World My Life , my little corner of the internet. After what felt like an endless process, I’ve finally moved all my old blog posts from their outdated home to this fresh new space. It wasn’t easy, balancing this with treatment, work, and family life, but with a little help from my family, I made sure every post made it over intact. No missing entries, no broken links (because let’s be honest, that totally would have happened). Now that everything is in place, I couldn’t be more excited for what’s ahead. This blog isn’t just about sharing my journey; it’s about creating a space where we can connect, support one another, and navigate life’s unexpected twists together. One of those twists came in the form of breast cancer. One moment, I was going about my usual routine, and the next, I was sitting in a doctor’s office, hearing words that didn’t feel real. In an instant, my world flipped upside down. My days became a whirlwind of appointments, treatments, and ...

Mediterranean Courgette, Goat Cheese & Mint Tart

Growing up, whenever my mum made stuffed courgettes (zucchini) , she never let anything go to waste. After scooping out the cores, she would turn them into something just as delicious, like this simple yet flavourful tart. It always felt like a little extra treat, made with love and care. Now, every time I make this recipe, it takes me right back to those comforting family meals. It’s the kind of dish that feels special yet effortless, perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn beautifully soft and sweet, pairing perfectly with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it’s one of those meals that looks impressive but couldn’t be easier to make. I hope it brings you as much comfort and joy as it brings me! Ingredients: 2 cups of courgette cores (scooped out) or 3 courgettes, trimmed, peeled, and roughly chopped. 1 onion, chopped 3-4 garlic cloves, crushed 1 heaped tsp...

Baked Kofta with Vegetables

After a long day of fasting from sunrise to sunset, there’s nothing more comforting than a homemade meal that brings everyone together. Kofta bi Seniyah; which translates to “Kofta in the pan” is one of those dishes that fills the house with warmth and mouth-watering aromas. Juicy kofta patties, roasted golden potatoes, sweet tomatoes, onions, and peppers all simmer in a rich, flavourful tomato sauce. It’s hearty, nostalgic, and best enjoyed with rice or fresh pita bread! Ingredients For the Kofta: Plant-based mince beef (or mince beef) ½ onion, grated ¼ cup breadcrumbs (I prefer to use Sainsbury's Cranberry, Orange & Chestnut Stuffing for added flavour) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For the Vegetables & Sauce: 3 potatoes, peeled & sliced into ¼-inch rounds 3 bell peppers, sliced 2 onions, sliced 3 tomatoes, sliced 3 tbsp tomato paste 2 cloves garlic, crushed 1 tbsp pomegranate molasses 2½ cups vegetable broth 1 tsp salt ½ tsp black pepp...

MyWorldMyLife

Search This Blog