Ingredients:
- 1 sheet of Puff pastry
- La Casa De Formaggio Baby Bocconcini
- 2 medium beetroots (cubed)
- 1 medium red capsicum (cubed)
- 1 medium red onion (finely sliced)
- Handful of Mushrooms (sliced) - optional
- Illalangi Extra Virgin Olive Oil (evoo)
- 1 medium Sweet Potato (cubed)
- Illalangi Kale Pesto
- 3 spears fresh asparagus
- Illalangi Caramelised Wattle seed Balsamic (to your liking)
Method:
1. Fry beetroot, onion and mushroom in Evoo until soft.
2. Add sweet potato, capsicum and asparagus.
3. Add in Caramelised Wattleseed Balsamic.
4. Turn off heat and place a lid on the pan to let the vegetables finishing cooking.
5. To assemble, spread Kale Pesto over a sheet of puff pastry.
6. Add cooked vegetables and arrange baby boconcinni top.
7. Fold in sides of pastry to form a tart.
8. Place in a moderate oven and cook until pastry is golden brown and cheese has melted.
9. Slice and devour.