Easy Asparagus Tart
User Reviews
5
Easy Asparagus Tart
Description
Easy Asparagus Tart combines puff pastry with a garlic and herb cream cheese base and parmesan, layered with seasoned asparagus spears. The pastry border is scored to create a crust and prevents the center from puffing up by pricking it with a fork. Baking at 200°C (400°F) for about 25 minutes crisps the pastry and cooks the asparagus evenly. The asparagus should be uniform in size to ensure consistent cooking, and thin spears work better for a crisp finish without overbaking the pastry.
The flavor is fresh, with the garlic and herb cream cheese complementing the bright, slightly earthy asparagus. Brushing the pastry edge with egg wash produces a golden, shiny crust for contrast in texture. The tart can be served warm or at room temperature as a light meal or appetizer.
For best results, leave the puff pastry out of the fridge for about 10 minutes before unrolling to prevent cracking, but not long enough to get too soft. Avoid sogginess by ensuring the oven is hot before baking and using a firm cream cheese to spread. Alternative flavors like pesto or Dijon mustard can be mixed into the cheese for variation.
Ingredients
- 375 g puff pastry left out of the fridge for 10 minutes before unrolling
- 300 g asparagus trimmed, spears
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 150 g cream cheese garlic and herb
- 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
- Let puff pastry sit out for 10 minutes before unrolling to avoid cracks but don't leave it too long to prevent it becoming too soft.
- Use uniformly sized asparagus so they cook evenly; thin spears crisp nicely without overcooking the pastry.
- Ensure the oven is fully preheated and the cream cheese mixture isn’t too loose to prevent soggy pastry.
- Variations can include mixing pesto or Dijon mustard into the cream cheese for added flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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