Strawberry and asparagus tart

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Author

Yields6 Servings
 1 packet of ready-made puff pastry 1 large egg (beaten) 4 tbsp crème fraiche 2 large eggs (plus 1 extra yolk) 50g parmesan (grated, plus more for topping) 75g tips of asparagus 150g strawberries
1

Preheat the oven to 200C/400F/gas mark 6, and line a baking tray with baking paper.

2

Unroll the puff pastry and cut into pieces, if you wish. Use a knife to score a 1cm border around the edge without cutting through the pastry completely. Put the pastry on the lined baking sheet.

3

Prick the pastry all over inside the border, brush with the beaten egg and bake for 12-15 minutes, then remove and push down the base inside the border and set aside to cool.

4

In a bowl, mix the crème fraîché, eggs and yolk and the Parmesan together, lightly season, then spoon the filling onto the cooled pastry, ensuring that none goes over the border.

5

Arrange the asparagus tips and the strawberries over the mixture and top with a little more cheese (if using) or, using a pastry brush, brush with a little of the beaten egg.

6

Bake for about 20-25 minutes until the pastry is golden brown and the filling is set. If the tarts are small, they will probably be cooked in just 10 minutes.

CategoryCuisine

Ingredients

 1 packet of ready-made puff pastry 1 large egg (beaten) 4 tbsp crème fraiche 2 large eggs (plus 1 extra yolk) 50g parmesan (grated, plus more for topping) 75g tips of asparagus 150g strawberries

Directions

1

Preheat the oven to 200C/400F/gas mark 6, and line a baking tray with baking paper.

2

Unroll the puff pastry and cut into pieces, if you wish. Use a knife to score a 1cm border around the edge without cutting through the pastry completely. Put the pastry on the lined baking sheet.

3

Prick the pastry all over inside the border, brush with the beaten egg and bake for 12-15 minutes, then remove and push down the base inside the border and set aside to cool.

4

In a bowl, mix the crème fraîché, eggs and yolk and the Parmesan together, lightly season, then spoon the filling onto the cooled pastry, ensuring that none goes over the border.

5

Arrange the asparagus tips and the strawberries over the mixture and top with a little more cheese (if using) or, using a pastry brush, brush with a little of the beaten egg.

6

Bake for about 20-25 minutes until the pastry is golden brown and the filling is set. If the tarts are small, they will probably be cooked in just 10 minutes.

Strawberry and asparagus tart