Skip to main content

Asparagus & mozzarella puff pastry tart

There is a special kind of magic in cooking with things you’ve grown yourself, especially when they come from a place as full of heart as the Macmillan allotment.

I’ll never forget one particular Saturday morning. After spending time with the wonderful volunteers there, I came home with bags overflowing with crisp asparagus, fragrant herbs, and the brightest greens you’ve ever seen. I wanted to make something that tasted exactly like that sunshine, and that’s how this tart was born. It’s light, flaky, and tastes like a celebration of a really good day. I hope every bite reminds you of fresh starts and community.

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!

Labels:
Location: Brighton, Brighton and Hove, UK

Comments

Post a Comment

Popular posts from this blog

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 ...
2 comments
Read more

Mediterranean courgette, goat cheese & mint tart

This is one of those recipes that always makes me think of grandma and our family meals. Growing up, whenever she made stuffed courgettes (zucchini), she never let anything go to waste. After scooping out the cores, she’d turn them into something just as delicious... like this simple, flavourful tart. It always felt like a little extra treat, made with so much love. Every time I make it now, it takes me right back to those warm, comforting moments around the table. It’s the kind of dish that feels special without being fussy... perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn soft and sweet, pairing beautifully with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it looks impressive but is really so easy to make. I hope that one day, when you make it yourself, it brings you the same comfort and joy it always brings me and maybe even reminds you of me. Ingredients: 2 cups of courg...
2 comments
Read more

Looking back, moving forward: My cancerversary journey

Two years ago today, my world – and my family's – was completely turned upside down with my breast cancer diagnosis . Sitting in that sterile doctor's office, hearing the words I never expected to hear, I felt the weight of fear, uncertainty, and everything in between. Cancer became part of my story that day, and I had no idea what to expect next. There are certain dates you never forget after a cancer diagnosis. This one became part of my story, a story that started with fear and uncertainty but, over time, grew into one about strength and resilience too. When you're diagnosed with cancer, it feels like everything changes. For many of us, it's a moment that shakes you to your core. You’re overwhelmed by emotions you don’t know how to express. Whether you’re recently diagnosed or have been living with it for a while, the impact on your mental and emotional health is undeniable. It’s not just physical; it’s psychological, emotional, and even spiritual. The trauma of a b...
Post a Comment
Read more