Cod, asparagus and broad bean tart


Served warm or cold these tarts are sure to please. Replace the asparagus with some confit onion cooked with poitin marmalade for a flavoursome variation.

Preparation time: 10 minutes

Cooking time: 20 minutes

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Serves: 4 people

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  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place a large pan of salted water on a medium heat and bring to the boil. Prepare a bowl of ice cold water on the side. Add the asparagus to the boiling water, simmer for 2 to 4 minutes depending on the size of the asparagus. Remove the asparagus from the water using a slotted spoon and place in the ice-cold water. This will stop the cooking of the asparagus keeping them green and crunchy.
  3. Remove the asparagus from the cold water and transfer to a bowl with half the melted butter, add the broad beans, lemon zest and juice, then season well.
  4. Roll the pastry on a lightly floured surface then transfer to a baking tray. Lightly brush the pastry with some melted butter, then add the seasoned vegetables. Top with the cod fillets and transfer to a preheated oven for 18 to 20 minutes. Serve immediately with some salad.

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