Goat’s Cheese and Asparagus Tart

For the filling:

• 130g Food Lover’s Market Coriander and Hemp Seed Pesto (*Or basil pesto)
• 100g fresh basil
• 50 g soft goat cheese
• 250 ml (1 cup) frozen peas, defrosted
• 80 ml (1/3 cup) olive oil
• Salt and pepper, to taste

For the base & topping

• 170g asparagus
• Juice and zest of 1 lemon
• 6 sheets phyllo pastry, defrosted
• 80 ml (1/3 cup) butter, melted
• 50g soft goat cheese
• 125 ml (1/2 cup) frozen peas, defrosted
• 15 ml (1 Tbsp) olive oil
• Salt and pepper, to taste
• Edible flowers

For the filling:

• Add all the ingredients to a food processor and blend until smooth. Set aside.

• Preheat the oven to 180°C and line a baking tray with parchment paper.
• In a medium sized frying pan over high heat, melt 15 ml (1 Tbsp) of butter and add the asparagus.
• Sauté for 5 minutes until slightly charred. Add lemon juice, lemon zest, and seasoning. Remove from the pan and set aside.
• On a clean surface, layer the 6 sheets of phyllo pastry with butter brushed between each layer.
• Place the phyllo pastry onto the prepared tray and smear the pesto filling over, leaving a 3 cm boarder. Break up and evenly place the goat cheese onto the filling, followed by the asparagus and peas.
• Finish with a drizzle of olive oil – You can get creative with the way you place the asparagus and peas.
• Scrunch the boarder of the tart and brush with butter.
• Lastly sprinkle with salt and pepper over everything and cook for 8 – 10 minutes or until the phyllo pastry is golden brown.
• Cut into squares and serve warm. Enjoy!