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Basil & Asparagus Tart with Cannellini Beans

basil asparagus tart with cannellini beans

45 min


  1. 1 sheet frozen puff pastry
  2. 1 can cannellini beans
  3. Bunch of fresh basil leaves, ripped
  4. 2-3 cloves garlic, finely sliced
  5. 1/2 teaspoon salt
  6. 2 tablespoons lemon juice
  7. 250-300g thin asparagus shoots Olive oil
  8. Black pepper


  1. Defrost the pastry.
  2. When thawed, preheat the oven to 200C.
  3. Mash the beans.
  4. In a mortar and pestle, pulverise the basil, garlic, water, salt and lemon juice. Check for taste. Mix with the beans.
  5. Roll the puff pastry. Place on baking paper or lightly oil a tray.
  6. Spread the bean mixture across the pastry.
  7. Cut or snap the hard ends off the asparagus, and then lay them onto the bean mix. Alternate the asparagus so that the spears face a different direction each time.
  8. Drizzle with olive oil, add a little salt and pepper and bake for 20 to 25 minutes or until the pastry is golden brown.
  9. Serve with a colourful salad.

This recipe is taken from the Mystic Cookfire cookbook by Veronika Robinson.