Illalangi Wild Spring Vegetable Tart

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.