Asparagus Puff Pastry Tart
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5.0
27 reviews
Excellent
Asparagus Puff Pastry Tart
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Quick and easy French recipe for fresh asparagus tart with puff pastry and a creamy parmesan base. Baked in just 25 minutes.
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Ingredients
- 8 asparagus spears
- 230g (8oz/ ½lb) pack ready-rolled puff pastry (or defrosted if frozen)
- 2 egg yolks organic *
- 200 g (7oz/ ¾ cup) Creme Fraiche (or Greek yogurt if unable to find)
- 100 g (3.5oz/ 1 cup) parmesan grated
- 1 lemon, grated zest only unwaxed, organic
- ½ teaspoon ground turmeric
- 1 tablespoon slivered almonds or hazelnuts
- 1 tablespoon chervil or other fresh herbs to garnish (optional)
Instructions
- Preheat oven to 200°C/180°C fan/400°F/Gas 6.
- Roll out the sheet of puff pastry (either if ready rolled or roll out) and, using the back of a sharp knife, score a border 1cm from the edge.
- Snap off the bottoms of the asparagus, where they break naturally about ¼ up from the bottom and trim off the pendoncules. Cut the spears in half horizontally to make 16 halves.
- In a bowl, mix together the yolks, crème fraîche, turmeric, grated parmesan (leave some for later) and lemon. Season with a few turns of the salt and peppermill to your taste. Spread evenly over the tart pushing to the scored edge. Top with the asparagus and top with remaining parmesan and sprinkle over the almonds or hazelnuts.
- Bake in the oven for 20-25 minutes until golden. Before serving, top with a crowning bundle of fresh chervil or any other of your favourite fresh herbs.
Notes
- For more details on how to prepare them, see the Asparagus page.
- * Save the egg whites (can keep for up to a week in a covered jar in the fridge - otherwise freeze for later) to make French tuiles or financiers from my book, Teatime in Paris. See more egg white recipes.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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