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Dinner with Rukmini
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Asparagus, Pomegranate and Pine Nut Tarts
Introduction from Rukmini Iyer
Asparagus and buttery pine nuts are a wonderful combination and, with the pops of sweetness from the pomegranate, they work beautifully in these easy yet show stopping tarts. Bought puff pastry (in a green box) is helpfully vegan-friendly, though this dish is so nice I’d make it for non-vegans too.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Cut 2 rectangles of puff pastry the right length and width to hold your asparagus spears with a 1½ cm border on each side, as opposite. (You will have a fair bit of leftover pastry, see the note below for ideas on what to do with it.)
Spread your 2 pastry rectangles with the vegan pesto, leaving that 1½ cm border, then lay the asparagus over the top. Brush the spears with the olive oil, scatter over the sea salt, then cover thickly with a blanket of chopped pine nuts.
Transfer to the oven and bake for 25 minutes, until the pastry is golden brown and risen. Scatter over the pomegranate seeds, squeeze over the lemon juice and serve with the spinach salad alongside.
NOTE: Things to do with leftover puff pastry: cut into small rectangles, roll up with chopped dark chocolate inside and bake as mini pain au chocolat. Cut into small squares, add a spoonful of jam, then pinch together for jam puffs. Or follow Laura Goodman’s recipe for lime pickle cheese straws from her fabulous book Carbs.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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