Cod, asparagus and broad bean tart

Cod, asparagus and broad bean tart 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.
4 people 20 minutes 10 minutes


  • 1 sheet Puff Pastry
  • 12 spears SuperValu Asparagus cut in half lengthways
  • 50 g SuperValu Butter melted
  • 2 portions SuperValu Cod Fillets about 180g each
  • 100 g SuperValu Green Beans outer skin removed
  • 1 - SuperValu Lemon juice and zest
  • 0 - SuperValu Salt


  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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