Parmesan Tartlets with Roasted Tomatoes, Pesto and Asparagus

Name: Parmesan Tartlets with Roasted Tomatoes, Pesto and Asparagus
Yield: Serves 4
Cuisine: Italian
Ingredients: 24 slender asparagus stalks, preferably wild; 75 g (2¾ oz) Parmesan, grated; 150 g (5½ oz) butter; handful of chervil sprigs, to serve; basil oil and balsamic reduction, to garnish; 1 mozzarella di bufala, sliced wild rocket, to serve; basil pesto; 6 ripe plum tomatoes, blanched and skinned; olive oil, for brushing; salt; 400 g (14 oz) plain flour; 1 garlic clove, thinly sliced; 1 tbsp lemon juice; 5 tbsp extra virgin olive oil; salt and black pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This was devised to give us a tart for summer, without a heavy cream and egg filling and full of nice simple flavours – as well as the red and green colours of the season.

Ingredients

basil pesto
1 mozzarella di bufala, sliced wild rocket, to serve
handful of chervil sprigs, to serve

Europe
Italy
Pastry
Starter
Vegetarian
Summer
Mediterranean

Method

Well ahead, ideally the day before, prepare the roast tomatoes. Preheat the oven to 140°C/275°F/gas mark 1. Halve the tomatoes and arrange on a wire rack. Brush well with olive oil, season with salt and drop a slice of garlic on top of each tomato half. Put in the