Spring tarts with watercress salsa verde whipped lemon feta
Ingredients
- 320g sheet ready rolled all-butter puff pastry
- 1 egg yolk to glaze
- handful baby carrots (about 8), peeled and any fat ones halved
- handful radishes (about 10), halved
- olive oil or rapeseed oil, for drizzling
- bunch of thin-stemmed asparagus (about 16), woody ends trimmed
- handful sugar snap peas (about 16)
- 100g fresh or frozen garden peas
- 200g block feta
- 250g tub mascarpone
- 1 lemon zested
- 5 tbsp milk
- 80g watercress
- small bunch parsley
- 1 small garlic clove
- 1 tbsp capers
- 3 anchovy fillets (optional)
- 1 tsp Dijon mustard
- 1 lemon juiced
- 100ml extra virgin olive oil plus extra for drizzling
Instructions
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