Tomato and Asparagus Tarts
1 pack flaky puff pastry
⅓ cup milk
250g pack Flavorite cherry truss tomatoes
1 bunch asparagus, sliced 2cm
2 tbs basil pesto
100g feta cheese
1 handful walnuts
Preheat oven to 220°C.
Place pastry on a large lined tray or on the small individual party shells.
With a sharp knife, gently score around border of pastry, 1cm from edge (not cutting all the way through). Bake for about 8 minutes, until pastry is golden and starting to puff.
In a bowl, whisk eggs with milk and a pinch of salt. Set aside.
Heat a little oil in a fry-pan on high heat. Cook asparagus for 2-3 minutes, until starting to brown, set aside.
Remove cooked pastry from oven and spread pesto over base of tart. Top with cooked asparagus and crumble over feta. Scatter over cherry tomatoes. Carefully pour over egg mix, top with walnuts and season. Bake tart for 12-14 minutes, until egg is set.