Asparagus Tart
This asparagus tart is a sensational salute to summer as we say goodbye and roll into autumn and makes an easy meal, served with a salad
Servings
Prep time
Cook time
Recipe
vegetarian
Ingredients
- 1 sheet Borg’s puff pastry
- 150mL sour cream
- 1 egg, whisked
- ½ cup Parmesan cheese, finely grated
- 2 tsp fresh thyme
- Zest 1 lemon
- Salt & pepper
- 2 bunches fresh asparagus, ends trimmed
- Extra-virgin olive oil, to drizzle
- Green salad, to serve
Method
- Preheat oven to 220°C or 200°C fan-forced and line a tray with baking paper
- Using a knife, lightly score a 1.5cm border around the edge of the puff pastry (do not cut through the pastry). Place on a baking tray and bake for 10 mins until the pastry is puffed and lightly golden
- Gently push the centre of the pastry down, leaving the scored border
- Combine sour cream, most of the egg (save a small amount to brush the pastry), parmesan, thyme, lemon zest, salt, pepper and mix well.
- Spread the mix onto the pastry, staying within the border then top with asparagus spears
- Brush the edges of the pastry with the remainder of the beaten egg
- Return the tart to the oven and bake for 15-20 mins until the pastry is golden and the filling is set.
- Remove from the oven and allow to cool for 5-10 mins. Drizzle with extra-virgin olive oil. Slice and serve with a green salad
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