Asparagus Puff Pastry Tart
User Reviews
5
Asparagus Puff Pastry Tart
Description
The Asparagus Puff Pastry Tart brings together puff pastry rolled and scored to create a defined edge that holds a creamy spread made from egg yolks, crème fraîche, turmeric, grated parmesan, and fresh lemon zest. Asparagus spears are trimmed and halved before being arranged on top, then sprinkled with additional parmesan and nuts like almonds or hazelnuts for crunch. Baking at a high temperature produces a crisp, golden crust and tender asparagus. The subtle spices and zest brighten the rich, creamy filling.
The tart is finished with fresh herbs such as chervil for a fragrant garnish. It works well served warm or at room temperature as a starter or a light main dish, paired with simple salads or light wines. This recipe highlights how to blend textures and flavors using minimal ingredients but with thoughtful preparation.
Egg whites saved from this recipe can be stored for later use in other dishes. The pastry is best freshly baked but can be prepared ahead and warmed briefly before serving. Careful trimming and halving of asparagus ensure even cooking and an attractive presentation. The nuts add a contrasting crunch that complements the softness of the tart's components.
Ingredients
- 8 asparagus spears
- 230g (8oz/ ½lb) pack puff pastry or defrosted if frozen, ready-rolled
- 2 egg organic, yolk
- 200 g (7oz/ ¾ cup) crème fraîche (or Greek yogurt if unable to find)
- 100 g (3.5oz/ 1 cup) parmesan grated
- 1 lemon unwaxed, organic, grated zest only
- ½ teaspoon Turmeric ground
- 1 tablespoon almonds slivered or hazelnuts
- 1 tablespoon chervil optional, or other fresh herbs to garnish
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
- Save egg whites from this recipe for use in other dishes like French tuiles or financiers; they can be stored in the fridge for up to a week or frozen for longer.
- Trim asparagus at the natural breaking point to remove tough ends before slicing in half for even cooking and presentation.
- Use either almonds or hazelnuts depending on preference; slivered nuts add a pleasing crunch on top.
User Reviews
Overall Rating
5
You'll Also Love
