Ingredients

• 2 bunches of asparagus (approx. 520g), washed thoroughly, bottoms snapped off and chopped into 2cm pieces
• 1 sheet of puff pastry
• 1 shallot, peeled and thinly sliced
• 1 lemon
• 1 tbsp tomato puree
• 400g chopped tomatoes, drained
• 20g fresh basil, chopped
• 1 clove of garlic, sliced
• 50g parmesan shavings

Method

1. Preheat the oven to 180C fan.
2. Line a medium-sized roasting tray with greaseproof paper and lay out your sheet of puff pastry.
3. In a bowl, mix the tomato puree, drained tomatoes and half of your basil.
4. Spread the tomato mix over the puff pastry leaving a 1cm border all the way around the edge.
5. In a medium frying pan add a drizzle of olive oil and fry off the garlic and asparagus for 3-4 minutes.
6. Cover the tart evenly with the garlic and asparagus mix.
7. Transfer the tart to the oven and cook for 20-25 minutes or until the pastry is golden brown.
8. Whilst the tart is baking, zest and segment the lemon, cutting it into 1/2cm pieces.
9. When the tart is ready, garnish with the parmesan, shallots, lemon zest, lemon segments, and the remaining basil.
10. Drizzle with olive oil to serve.