Asparagus Puff Pastry Tarts
Drogo
5 - 6
25 minutes
10 minutes
Asparagus puff pastry tarts are an easy way to put the season's best green spears at the centre of a light, impressive lunch. This spring asparagus recipe uses crisp, golden puff pastry as a quick base for whatever toppings work with the asparagus, from soft cheese and lemon zest to a scatter of fresh herbs. We make them most often when British asparagus is in peak season from late April to June, but they work equally well with white spears or thin tips at other times of the year. Ready in around 25 minutes, this easy puff pastry tart is a strong pick for picnics, brunch spreads or a relaxed weekend lunch.
Ingredients
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250g Wye Valley asparagus
320g ready rolled puff pastry
50g cream cheese
2 cloves garlic, crushed or finely grated
1 egg, beaten
Chilli flakes, to taste
Onion seeds, to taste
Directions
Step 1, Preheat the oven to 200C.
Step 2, Trim the woody ends from the asparagus and cut into three short lengths. Cook in boiling salted water for 1-2 minutes (depending on thickness).
Step 3, Lay the paste on a lightly floured surface and cut into 6 squares. Cut a border edge around each square to make a ‘frame’ without cutting all the way through the pastry. Brush the border with beaten egg.
Step 4, Combine the cream cheese, garlic, lemon zest and some salt and spread into the centre of each tart base. Top each with several pieces of asparagus and sprinkle with chilli flakes and onion seeds, to taste.
Step 5, Cook for 25 minutes, until puffed and golden.
