Asparagus and Pesto Filo Tart with Shaved Kohlrabi Salad



Preheat the oven to 200°C/400°F/Gas 6.
To make the tart, lay the two sheets of filo
onto a non-stick baking tray and fold up
the sides to create the tart base. Spread the
pesto onto the base of the tart evenly, then
add layers of sliced tomatoes and purple
asparagus on top. Place this into the oven to cook for 25-30 minutes.


Whilst the tart is cooking, make the salad. Blend together the blood orange juice, lemon juice, Dijon mustard and olive oil to make the dressing. Add the kohlrabi, onion, carrots and blood orange dressing to a bowl and mix well.


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