Asparagus Cheese Tart w/ Ground Pink Peppercorns

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Asparagus Cheese Tart w/ Ground Pink Peppercorns

This is a good ol’ classic one – puff pastry, cheese base, and asparagus and the magic happens on its own. I think this definitely benefits from very coarse ground pink peppercorns and from a balsamic reduction drizzled on top (not pictured here).

Followed several “model recipes” but mostly this one from “Cazaz Recipes” (first time I add egg yolk to the base):

ASPARAGUS PUFF PASTRY TARTS

Crisp flaky pastry, soft cheese and fresh asparagus come together effortlessly to make this excellent light lunch. Quick to prepare, these tarts look great on a plate accompanied by a simple salad.

Ingredients:

500g puff pastry (I used JusRol squares)

1 sprinkle plain flour, for rolling

150g soft French herb cheese

1 egg yolk

125g fine asparagus spears

25g Parmesan, shaved

1 bag salad to serve

Method:

Preheat the oven to 200C/Gas6.

1. Roll out the pastry on a lightly floured surface and cut out 4 rectangles, 18cm by 12cm.

2. About 2cm in from the edge of rectangle mark a border, ensuring you don’t cut right through the pastry, and place on a baking tray.

3. Beat together the soft cheese and egg and divide between the pastry rectangles.

4. Spread to cover the inner rectangle.

5. Trim the asparagus to fit and arrange over the cheese mixture.

6. Sprinkle with the parmesan.

7. Bake in the preheated oven for 15-20 minutes.

8. Serve with salad.

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