You are such a tart!
Not you, my pies. I've been playing with puff pastry again.
You can't beat a puff pastry tart and there are so many options for filling them. This time I went for pickled baby beets, chives and asparagus tips. A combination made in
So quick to make!
I use a variety of base flavours for my puff pastry tarts, One day I might I spread them with tomato puree, the next time I start with pesto and on other occasions hummus is the only thing for that bottom layer. This time I used a cream cheese mixed with freshly chopped chives and black pepper.
For Graham's vegan tarts, I used Violife cream cheese which is dairy free.
Once I had the base I added pickled baby beets and asparagus tips, then baked them in the oven until golden and crisp.
The baby beets added a sweet tangy flavour with contrasted beautifully with the bitter broccoli flavour of the asparagus and the creamy soft cheese studded with the gentle onion flavour of chives.
It still needed something more, so I topped them with Spicy Slaw.
The Spicy Slaw has a bit of a kick. It's basically shredded mixed vegetables in vinegar with red chillies. Not too hot, but it has a bit of a kick to it. It would actually be great on homemade veggie burgers and sausages too.
I am so loving this range. Just my kind of thing.
Beet, Chive & Asparagus Tarts with Spicy Slaw
A simple puff pastry tart filled with herb flavour cream cheese and topped with pickled baby beets, asparagus tips and finished with a spicy slaw topping. Vegetarian and vegan options.
- 320g ready rolled puff pastry
- 200g cream cheese (or dairy free cream cheese)
- a handful of fresh chives, finely snipped with scissors
- a good grinding black pepper
- 18 asparagus tips
- 9 - 12 baby beets, patted on kitchen paper (cut larger ones in half)
- a splosh of milk (or nut milk), to brush the edges of the pastry
- 6 tbsp Baxters Spicy Slaw
1. Heat the oven to 180c/160c fan/350f/gas mark 4.2. Use a small bowl to cut 6 circles out of the pastry. I had to re-roll the scraps for my last base.3. Place the pastry on baking trays and line a border around each of them, being careful not to cut all the way through.4. Mix the cream cheese with the chives and season with black pepper. Spread each tart with this mixture, keeping inside the border.5. Top each tart with baby beets and asparagus, then brush the edges with milk.6. Bake for 15-20 minutes until golden and crisp..7. Before serving top with some spicy slaw and serve with a dressed green salad. Add wedges for an evening meal.8. Enjoy!
Yield: Makes 6 individual tarts
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Disclosure: I created this recipe for Baxters. I was not required to write a positive review and any opinions expressed are my own.