Simple Asparagus Tart

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The disappointingly short English asparagus season is upon us once again and everywhere I look I see recipes for asparagus – grilled, baked, boiled, in risotto, in quiche, with pasta. Although this is hardly the most original recipe ever invented it is very simple, quick to make and delicious served alongside new potatoes and and a light watercress salad.

Boil the asparagus in water for a couple of minutes till tender then refresh under cold water.

Take a sheet of puff pastry. Place on a large baking sheet and gently score around the edge – about 1cm in from the edge with a knife. This will help the edge to rise around the filling creating a nice border to the tart. Then prick all over the base with a fork. Bake in the oven at 200C for about 10 minutes until it starts to brown. Remove from oven and allow to cool slightly.

Now take a couple of knifefulls (is that a word?) of Boursin, Roule or similar soft cheese and smear over the centre rectangle of the pastry. Lay the asparagus neatly on top, then top the shavings of pecorino or parmesan. Drizzle a little olive oil over the top, salt, pepper and maybe a crushed dried chili. Brush the edges of the tart with a little milk or egg, then return to oven and bake until the cheese bubbles.

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One Comment Add yours

  1. Dan says:

    We do something very similar to this using creme fraiche and pesto dolloped all over the shop. Dead good. And maybe pancetta too which is basically bacon. You should deffo eat more bacon.

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