Quick Asparagus Tart
Flaky puff pastry dough topped with cheese, whole asparagus, fresh garlic, and sesame seeds. So simple and out of this world good.
Substitutes:
- No yoghurt? Use cream cheese or soured cream.
- No blue cheese? Use another cheese such as brie or grated mozzarella.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
a bunch of Asparagus
1 ready rolled puff pastry
60 g Blue cheese (we used Dolcelatte) / Vegan feta
3 tbsp Natural Yoghurt / Yoghurt
2 tsp Olive oil
Black pepper
1 Egg yolk
1 tbsp Sesame seeds
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Remove the woody parts of the asparagus then cut them in half lengthwise.
- Blanch the asparagus in boiling water for 3 minutes, then drain.
- Roll out the puff pastry and cut it in half to create two smaller tarts. Fold the edges towards the centre of the pastry and brush with egg yolk.
- In a bowl, mix together the cheese and yoghurt. Spread into each pastry tart and top with the blanched asparagus.
- Drizzle with olive oil, season with black pepper and sprinkle sesame seeds on the pastry.
- Bake for 20-25 minutes, until puffed and golden.
How to store
Store in the fridge in an airtight container for up to 3 days.
