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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Cut 1 pastry sheet in half crossways. Attach 1 half to the edge of the whole pastry sheet to make a rectangle. Cut the remaining pastry half into 1cm-wide strips. Arrange the strips around the edge of the pastry rectangle to make a border. Lightly brush with egg.
Step 2
Spread the pesto over the pastry rectangle inside the border. Arrange the carrots and asparagus over the pesto. Bake for 25-30 mins or until the pastry is golden brown and puffed and the vegetables are tender. Set aside to cool slightly.
Step 3
Cut 1cm and 2cm discs from the cheese slices. Arrange over the tart and decorate with writing icing to make eyes.
