Garlic Scape Pesto & Goat Cheese Tart

Posted On December 21st, 2014 Author Lia Rinaldo

Wild Mint & Garlic Scape Pesto
Makes 1 cup, From here.

10 large garlic scapes
½ cup fresh wild mint leaves, packed tight
¼ cup pine nuts
¼ cup Parmigiano-Reggiano, finely grated
Sea salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

1. Place garlic scapes and mint leaves in the bowl of your food processor. Whiz until the mixture is well chopped. Add pine nuts and process again until nuts are finely chopped. With the motor running, slowly pour the oil through the feed tube. Season the pesto with sea salt and pepper, to taste. Scrape pesto into a small container and stir in grated parmesan.

Note: The pesto keeps in the fridge, covered, for 1 week or frozen for a month.

Garlic Scape Pesto & Goat Cheese Tart
Adapted from here, makes two good size tarts.

1 sheet of store-bought puff pastry, thawed
A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
3/4 cup ricotta- I subbed in goat cheese.
4 sprigs of thyme, leaves removed from stems
Juice of half a lemon- I cut the juice and zest in half- it's pretty strong in the mix.
Zest of one lemon
Salt and pepper
1 egg, beaten
1 cup frozen peas, thawed- I used fresh peas
Olive oil and white balsamic vinegar
About 10 mint leaves
Fresh parmesan, grated
Note: I added in little dollops over the whole tart of the wild mint & garlic scapes pesto from above.

1. Preheat oven to 400 degrees. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick once in the middle with a fork. I rolled a sheet out into two.

2. Mix the ricotta (or goat cheese) with lemon juice, half the zest, thyme, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Top each square with a few pieces of asparagus and little dollops of the galic scape pesto. Sprinkle with remaining lemon zest and season with freshly ground pepper.

3. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden. Place peas in a small bowl and drizzle with olive oil and white balsamic; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves, a bit of grated Parmesan, and additional lemon zest if desired.

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