Easy Asparagus Tart
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Puff pastry (left out of the fridge for 10 minutes before unrolling)
- 300 g Asparagus spears (trimmed)
- 1 tbsp Olive oil
- 1 pinch Fine sea salt and ground black pepper
- 150 g Garlic and herb cream cheese
- 40 g Parmesan
- 1 Egg
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6
- Unroll 375 g Puff pastry and put it onto a baking tray lined with baking paper. Score a 1 inch edge round the pastry to make a boarder (this will make a nice crust) and then use a fork to prick the pastry inside the boarder (this prevents the base from puffing up when it is baking).
- Mix 300 g Asparagus spears and 1 tbsp Olive oil together with some 1 pinch Sea salt and black pepper and set aside.
- Spread 150 g Garlic and herb cream cheese on the pastry (don't go over the boarder) and the sprinkle 40 g Parmesan on top.
- Arrange the asparagus on top of the cheese and then brush the edge with the 1 Egg (whisked).
- Put it in the oven for 25 minutes, until the pastry has puffed up and browned and the asparagus is cooked through.