Asparagus Tart 

Asparagus Tart

By: WellBeing Team

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.

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.