Roasted Radish and Asparagus Tart with Kale Pesto
This brightly-coloured radish and asparagus tart is livened up with a punchy pumpkin seed and kale pesto. I've used shop-bought pastry to make it a quick mid-week dinner.
Nutrition Facts
Ingredients
Instructions
Heat the oven to 450F / 230C
Trim the radishes and slice them in half. Add them to a roasting tray and toss with the oil, syrup, salt and pepper, then roast for 15 minutes.
Meanwhile, prepare the pesto: lightly toast the pumpkin seeds in a dry frying pan over a med-high heat until just starting to brown. Add them, along with all of the other pesto ingredients except the oil, to a food processor or blender and blitz until coarse, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil and process to create a pesto.
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Reviews from the Original Source
This is so pretty! It was so easy and we Loved the flavours on this gorgeous tart!
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