Why you should make asparagus tart
This Asparagus Tart is a wonderful way to enjoy the delicate flavour of fresh asparagus in a simple bake. The combination of the buttery pastry and the savoury lemon filling creates a perfect balance of textures. You only need a handful of basic ingredients to create a professional looking result at home. It is a versatile recipe that works well for picnics or quick midweek meals.
A step-by-step guide to asparagus tart
Prepare the pastry: Preheat your oven to 200C and line a flat baking tray with baking paper. Unroll the puff pastry onto the tray and lightly score a border about two centimetres from the edge using a knife. Use a fork to prick the area inside the border several times to prevent it from rising too high.
Make the filling: Mix the crème fraîche, grated parmesan, egg and lemon zest together in a small bowl. Add a little salt and pepper to season the mixture well. Spread this creamy base evenly across the pastry while staying inside the scored border.
Add the asparagus: Trim the woody ends off the asparagus spears so they fit neatly within the tart border. Lay the spears in a row on top of the cream filling. You can alternate the direction of the tips to make an attractive pattern across the surface.
Bake the tart: Place the tray in the oven and bake for about twenty five minutes until the pastry is golden and crisp. The asparagus should be tender and the filling should be set and lightly browned. Let the tart cool for a few minutes before slicing and serving.
Extra tips for asparagus tart
Make sure to snap off the tough ends of the asparagus before adding them to the tart. If the spears are very thick, you can slice them in half lengthways so they cook through at the same time as the pastry. This Asparagus Tart is best when the pastry is still crisp, so try to serve it shortly after baking. You can add extra herbs like chives or dill to the cream filling for more flavour. Brush the edges of the pastry with a little beaten egg to get a deep golden colour during baking. If you want a richer taste, use a mixture of different cheeses like gruyère or sharp cheddar instead of just parmesan.
Storing leftovers in the fridge is fine, but the pastry might soften slightly over time. You can reheat a slice in a hot oven for a few minutes to bring back the crunch.
You can also try these recipes:
salt beef brisket,
bacon waffles or
plaice bake with white wine.
