Spring is the perfect time to eat asparagus, so make the most of inseason asparagus and prepare these tasty Asparagus Puff Pastry Tartlets. Use store bought pastry to make this quick and easy tart.
Asparagus Puff Pastry Tartlets Recipe
Serves 4
Ingredients
4 sheets of puff pastry, thawed
3 eggs
15ml double (heavy) cream
1 tsp dried oregano
12 asparagus spears, trimmed and cut to 10cm
12 cherry tomatoes, halved
150g mozzarella, sliced
1 tbsp pine nuts
2 tbsp milk
Microgreens, to serve
Method
Preheat the oven to 170°C (150°C fan forced). Line a baking sheet with baking paper. Place the square puff pastry sheets (15 x 15 cm) directly onto the baking sheet. Using a small sharp knife, cut a 1cm border into pastry, taking care not to cut right through. Prick the central base of each pastry sheet with a fork to prevent rising. Cover each pastry sheet with a piece of baking paper of the same size (15 x 15 cm) and weigh down with baking beads. Blind bake for 10 minutes. Remove the baking paper and baking beads, allowing the pastry to air dry. Increase the oven temperature to 180°C (160°C fan forced). In a mixing bowl, whisk together the eggs, cream, oregano, and season. Blanch the asparagus in lightly salted boiling water for 3 minutes, then refresh and drain.
Arrange the asparagus on the puff pastry bases. Pour the egg mixture over the asparagus and top with the tomatoes and mozzarella. Sprinkle pine nuts on top and brush the edges of the pastry with milk. Bake for 15 to 20 minutes, or until golden brown. Garnish with microgreens before serving.
Smart Tip
Puff pastry is made by placing chilled butter between dough sheets, then folding and rolling it many times to create layers. As it cooks, steam from the butter lifts and separates the layers, making them ‘puff’.
