Tomato and Asparagus Pastry Squares

http://truecom.com/component/content/37-producten/home/48-contact/component/content/article/draadloos/partners/oplossingen/draadloos/partners/oplossingen/home/60-hot-news-top/206-keytalk Pastry squares were a firm Sunday lunch favorite when growing up. We’d change it up with different toppings each week and have steamed vegetables as an accompaniment. We’ve had mushroom and leek, mixed roasted vegetables, plain tomato and other concoctions. They’re so simple to make and I love how versatile this recipe can be as you can make your pastry squares sweet or savory simply by changing your ingredients.

buy Lyrica Pregabalin This recipe is one that I pulled together based on the vegetables left in my fridge. I always have tomatoes hanging around and the asparagus was meant for a risotto that I never ended up making. I accompanied these squares with salad as again, Sunday is about using up your leftovers!

http://groorganic.net/?p=35649 In this recipe you’ll need green pesto. You can either make your own or use a ready made one. On this occasion I used Meridian’s free from green pesto made with cashews, basil, garlic and extra virgin olive oil. It was much thicker than other pesto’s which tend to be on the more oily side and it had a sweet creamy taste from the cashews, which I liked. However throwing pine nuts, basil, garlic and some olive oil in a blender is just as easy and would work for this recipe.

Without further ado, here’s the recipe!

Print Recipe
Tomato and Asparagus Pastry Squares
Tomato and Asparagus Pastry Square
Course Main Dish
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 pack ready rolled puff pastry
  • 8 cherry tomatoes
  • 6 stalks of asparagus
  • 2 tbsp green pesto
Course Main Dish
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 pack ready rolled puff pastry
  • 8 cherry tomatoes
  • 6 stalks of asparagus
  • 2 tbsp green pesto
Tomato and Asparagus Pastry Square
Instructions
  1. Preheat the oven to 200C and line baking tray with baking paper.
  2. Unroll the pastry and cut 2 squares about 4 inches in width and height (although it's your choice how big you want these to be) and place on the baking paper.
  3. Take your pesto and spread onto the pastry making sure you leave a 1cm border.
  4. Chop your cherry tomatoes in half and cut off the woody end of your asparagus and lay on top of the pesto in whatever design you like.
  5. Place in the oven once heated up and bake for 15 to 20 minutes, until the pastry is golden.
  6. Once the pastry squares are ready, allow to cool slightly and then serve with whatever accompaniment you wish. On this occasion i served with a simple salad.
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I hope that you enjoy this recipe. It has become a go to meal when I have friends and family around as it looks impressive but is easy peasy to make.

Let me know if you decide to make it using any other toppings. I love getting inspiration from others.

Enjoy!

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