Linda’s Asparagus, Pea and Red Pepper Tart

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Step 1

Preheat oven to 400°F.

Step 2

Unroll pastry in place on a sheet of parchment paper.

Step 3

Use a rolling pen to roll the dough out a little wider on the long side.

Step 4

Score a border about 1 inch from the edge taken care not to cut all the way through.

Step 5

Transfer the dough, still on the parchment, to a rimmed baking sheet.

Step 6

Prick the central area with a fork and brush the border with a little of the milk.

Step 7

Bake in the preheated oven for 15 minutes until golden and almost cooked.

Step 8

Meanwhile, bring a large pan of salted water to boil and add the asparagus and peas.

Step 9

Bring back to a rolling simmer and cook for one to two minutes until barely cooked and still firm.

Step 10

Drain and refresh and cold water then drain again.

Step 11

Transfer the vegetables into a clean tea, towel and gently press out any excess water.

Step 12

Remove the pastry from the oven and flatten the central area with the back of a spoon.

Step 13

Mix the vegan pesto with the garlic and spread the mixture over the tart.

Step 14

Layer the asparagus peas, and red pepper on top.

Step 15

Return to the oven and bake for another 10 to 15 minutes until the tart is crisp and golden.

Step 16

Drizzle some extra pesto on top before serving and seasoned generously with salt and pepper.