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

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