- Asparagus Tart.jpg (58.28 KiB) Viewed 647 times
Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 561 cals, 40g fat (of which 17g saturates), 4g sugar and 2.2g salt per portion.
Ingredients
- 1 sheet ready-made puff pastry
- 2 bunches of asparagus, washed
- 3 egg yolks
- 6 tbsp creme fraiche
- 150g (5oz) feta cheese, crumbled
- Salt and pepper
- 50g (1½ oz) walnuts, chopped
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Unroll puff pastry and cut into 4 equal-sized rectangles.
3. Place the rectangles on a large well-greased baking sheet. Use a sharp knife to score a border around the pastry, about 2cm in from the edge, pricking the middle part several times with a fork (this helps prevent it puffing up too much).
4. Bake for 12 - 15 minutes, until it's a pale golden colour.
5. Put the egg yolks into a bowl, mix in the creme fraiche and feta cheese, season with salt and pepper to taste.
6. Trim the asparagus spears so they're all around the same thickness and will fit lengthways in the middle of the pastry bases.
7. Remove the pastry from the oven. Carefully push down any pastry that's risen in the middle part, leaving the puffed-up edge.
8. Let the pastry cool for a few minutes then spoon the egg mixture into the middle of each piece of pastry. Lay the asparagus spears on top, sprinkle each one with walnuts then season with a good grind of black pepper.
9. Bake for about 15 minutes, until the pastry is golden. Serve a crisp salad alongside the tarts.
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