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Puff Pastry Asparagus Tartlets With Bacon
Individual puff pastry asparagus tartlets that are easy to customise (add an egg, bacon or both!). It's great for throwing together at the last minute but also impressive enough to serve to guests. This delicious and healthy tart is perfect with the parmesan and basil scattered over at the end and takes just 30 minutes to make.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
(double ingredients for more)
Calories:
251 kcal
Course:
Breakfast, Brunch
Cuisine:
British
Ingredients
- puff pastry de-frosted if frozen, ready-rolled
- 2 ounces cream cheese
- lemon a few gratings of zest
- salt
- black pepper
- asparagus about 5 to 8 spears per tart
- milk a little, for glazing
- 2 egg optional
- 2 Bacon optional, large slices
- Parmesan Cheese shaved with a vegetable peeler, shavings
- basil fresh
- A drizzle of extra virgin olive oil
Instructions
- Line a baking tray with baking paper. Unroll the puff pastry and lay out on a board or work surface. Cut out rectangles about 10x14cm/4x5.5in and place them on the baking tray.
- Preheat the oven to 220C/425F. Then mix the lemon zest and a bit of salt and pepper into the cream cheese. Trim the asparagus so that it’s about 10cm/4in long.
- Score a 1cm/½in border all around each pastry rectangle, then prick the inside all over with a fork (this is to stop it puffing up in the oven). Brush the border lightly with a little milk.
- Spread half of the cheese all over each tart (inside the border), then lay half the asparagus over the tarts lengthways and all facing the same way. Bake for 18-20 minutes or until the pastry is puffed and golden.
- About 5 minutes before the tarts will be ready, poach the eggs in a pan of boiling water for 3-4 minutes until cooked but still runny (if using). Also pan fry the bacon (if using. or air fry the bacon). Arrange the bacon over the top of the tart (I split a large rasher in half and placed it in a criss-cross pattern), then carefully place the egg over the top of that.
- Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.
Cup of Yum
Notes
- Making ahead: These tarts are best made just before eating, but you can prepare your pastry and toppings ahead.
- Reheating/Freezing: Let cool, then store in the fridge for up to 3 days or freeze for up to 3 months in an airtight container. Reheat at 355F/180C for 5 to 10 minutes or until warmed through and crisp again.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
1g
(0%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
209mg
(70%)
Sodium
299mg
(12%)
Potassium
143mg
(3%)
Sugar
1g
(2%)
Vitamin A
620IU
(12%)
Calcium
52mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 2 (double ingredients for more)
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 209mg | 70% |
| Sodium | 299mg | 12% |
| Potassium | 143mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 620IU | 12% |
| Calcium | 52mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.