Aah summer! This tart is actually a salad served on puff pastry because lets face it most things tastes perfect on puff pastry!
A true celebration of summer with organic heirloom tomatoes, thin spears of asparagus (sneaked in out of season), homemade pesto and lots of salty feta. I think the addition of pitted kalamata olives would be perfect too.
I love the fact that most of the elements of the tart can be made ahead ready to just assemble and serve on the day. The tomatoes are best marinated 30 minutes before the serving.
Seasonal Swaps: You can use broccolini (purple sprouting broccoli) instead of asparagus. Goats cheese instead of feta will also work well.
The tart serves 4 as as side or a snack.