Combine two green stars of the season with a mint pesto for a delicious light lunch.
- ¾ cup (200 ml) oat-based cream alternative
- 1 handful unsalted cashews
- 3 tbsp (3 oz./80 g) mint pesto (see Kitchen Notes)
- 2 bunches thin green asparagus
- Generous ½ cup (3 oz./80 g) fresh green peas
- 12 sheets phyllo dough
- Zest of 1 lemon, preferably organic
- Shaved Parmesan
- A few tiny sprigs dill
- Dukkah spice mix (optional)
- Kosher salt and freshly ground pepper
1Preheat the oven to 350°F (180°C/Gas Mark 4).
2Place the oat cream, cashews, and pesto in a food processor or blender and process until smooth. Season with salt and pepper and chill in the refrigerator for about 10 minutes.
3Rinse and gently dry the asparagus and peas. Cut the tough bottom ends off the asparagus spears, leaving the stalks long.
4Line a baking sheet with parchment paper and brush the paper with a thin layer of olive oil. Set the first layer of phyllo dough flat on the baking sheet, brush lightly with olive oil, and top with another phyllo sheet. Repeat with the remaining phyllo dough. If you like, sprinkle a bit of kosher salt and pepper between some of the layers.
5Spread the oat cream mixture over the top layer of phyllo dough, leaving a 1¼ –1½-inch (3–4-cm) border. Line up the asparagus spears side by side over the cream mixture, alternating directions. Scatter the peas over the top.
6Bake for 25–30 minutes, until the pastry is golden and the asparagus al dente.
7Let the tart cool for 10 minutes, then sprinkle with the lemon zest, Parmesan, dill sprigs, and a little dukkah if using.
- To make mint pesto, simply use mint instead of basil in your normal pesto recipe, or swap out the pine nuts for hazelnuts, cashews, etc. Cut into bite-sized pieces, this tart makes a great cocktail hour snack.