Directions

1Preheat oven to 180 C

2Line a baking tray with baking paper, defrost pastry and cut to fit the baking tray

3Blind bake for about 7-10 minutes, being careful not to let the pastry cook too much, you just want the pastry case to be crisp once the tart has been baked. Remove pastry case from the oven and set aside

4Meanwhile, in a large dry frypan, lightly toast pine nuts over a medium-low heat until golden brown, about 2-3 minutes, set aside

5In the same pan, heat Nuttelex over a medium high heat, add shallots and garlic and sauté for about 10 minutes, add mushrooms and cook until they are tender and about 5 minutes, add asparagus and cook a further 1 minute

6Stir in balsamic vinegar, cook a further 2 minutes to reduce lightly caramelise, season with salt and pepper

7Transfer the caramelised shallot, mushroom and asparagus mix to the prepared pastry case

8Brush the pastry edges with melted Nuttelex and bake until pastry edges are golden brown and puffed, about 15-20 minutes

9Let the tart sit until pastry is cooled slightly for about 5 minutes while you top with ricotta, pomegranate kernels and toasted pine nuts