Asparagus & parmesan puff pastry tart

Asparagus is lovely at this time of year and although we’re coming to the end of the season, there’s still plenty around. This is a very simple and tasty recipe that takes minutes to prep, so it’s a great one to make for friends or for a quick midweek dinner. Lovely on a sunny day!

Ingredients

Serves 4-6

• 375g ready rolled puff pastry

• 300g asparagus, ends trimmed

• 200ml creme fraiche (I used half fat)

• 2 egg yolks

• 40g parmesan

• ½ tsp sea salt

• Zest of ½ lemon

• 1 egg, lightly whisked

method

• Preheat the oven to 200ºc.

• Take the pastry out of the fridge at least 30 minutes before you plan to use it or it’ll crack when you try to flatten it out. Leave it on the greaseproof paper that it came rolled around and place on a large baking tray.

• Mix the crème fraîche, egg yolks, 30g parmesan, salt and lemon zest in a bowl.

• Lightly draw a rectangle around the pastry about 2cm from the edge. Don’t cut through the pastry though.

• Spread the crème fraîche mix evenly inside the inner rectangle and place the asparagus in a row down the middle.

• Sprinkle the asparagus with the rest of the parmesan.

• Brush the outside edge lightly with whisked egg.

• Place in the oven for 20-25 minutes. Serve warm.

Tip

• You could griddle the asparagus for a few minutes on one side before placing on the tart to add a little extra flavour, if you have time.

• Increase the parmesan by 10g in the crème fraîche mix if you like it cheesier and likewise up the zest if you like extra tang.

• Serve with new potatoes and a crunchy raw vegetable salad dressed with a simple vinaigrette.