Asparagus Cream Cheese Puff Tart (Print version)
Asparagus spears sit on a lemony cream cheese filling inside a puff pastry border.
# Ingredients:
Ingredients
01 -
320 g ready-rolled puff pastry
02 -
300 g thin asparagus
03 -
150 g cream cheese
04 -
40 g grated Parmesan
05 -
1 tsp lemon zest
06 -
1 tsp Dijon mustard
07 -
1 large egg, beaten
08 -
1 tsp olive oil
09 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 200°C / 400°F. Unroll chilled pastry onto a baking sheet lined with its baking paper or fresh parchment. Score a 2 cm border without cutting through and prick the center with a fork.
02 -
Bake the plain pastry for 10 minutes. If the center rises, gently press it down with the back of a spoon, leaving the border raised.
03 -
Mix cream cheese, Parmesan, lemon zest, mustard and pepper. Trim woody ends from asparagus; halve thick stalks lengthwise so they cook evenly.
04 -
Spread the cheese mixture inside the pastry border. Arrange asparagus in a single layer over the filling and brush spears lightly with olive oil.
05 -
Brush the border with beaten egg. Bake for another 18–20 minutes until the border and underside are golden and the asparagus is tender.
06 -
Rest 10 minutes, then cut into six rectangles. Serve warm while the pastry is crisp. Check the base as well as the top before removing from the oven.
07 -
Refrigerate leftovers within two hours for up to two days. Reheat in an oven until hot throughout; microwaving will soften the pastry.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.