Easy Asparagus Tart
User Reviews
5.0
33 reviews
Excellent
Easy Asparagus Tart
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Make the most of asparagus season with this Easy Asparagus Tart. Crispy puff pastry layered with garlic cream cheese, parmesan and roasted asparagus.
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Ingredients
- 375 g puff pastry left out of the fridge for 10 minutes before unrolling
- 300 g asparagus spears trimmed
- 1 tablespoon olive oil
- 1 pinch sea salt and ground black pepper
- 150 g garlic and herb cream cheese
- 40 g parmesan
- 1 egg
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/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 tablespoon Olive oil together with some 1 pinch Sea salt and ground 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.
Notes
- Make sure that you leave the ready rolled puff pastry out of the fridge for 10 minutes before unrolling, as this will prevent cracks. Don't leave it out any longer before you start working with it though, as it will become warm, soft and too stretchy.
- If your puff pastry comes already rolled on some baking paper, then you can transfer it as it is on to the baking tray. Otherwise you will need to lay some baking paper on a baking tray and then put the puff pastry on top of that.
- If you are using a frozen puff pastry, then make sure it has completely thawed overnight in the fridge before you start using it.
- Make sure that all the asparagus is an even size, so that it cooks at the same rate. We like to use thin asparagus, rather than chunky ones, as they get nice and crispy by the time the pastry is golden. Otherwise the pastry might burn by the time the asparagus is perfectly cooked.
- Every oven is different and some cook quicker or slower than others. Keep and eye on your tart in the oven, and take it out sooner if it is starting to burn, or leave it in a little longer if it isn't golden yet.
- To stop the pastry going soggy, make sure that the oven it hot and to the correct temperature before it goes it. Make sure the cheese mixture isn't too sloppy too - that can happen if you use a cheap cream cheese.
- Add some extra flavour by mixing some pesto or a little Dijon mustard into the cream cheese before spreading it on the pastry.
Nutrition Information
Show Details
Serving
1portion
Calories
427kcal
(21%)
Carbohydrates
29g
(10%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
390mg
(16%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
708IU
(14%)
Vitamin C
3mg
(3%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 427kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 390mg | 16% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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