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Pudding

Introduction

I make this tart in May when you can get fresh British aparagus. It makes an impressive starter but also can be served with salad for a Summer lunch

Oven temperature

Pre-heat oven to 200°c fan 180°c - 400°f – Reg 6

Steps

  1. Roll out pastry into a rectangle.

  2. With sharp knife score a frame approx. 1” around edge of rectangle (half way through pastry) brush edge with egg.

  3. Chill pastry for at least 30 minutes.

  4. Blanch asparagus in lightly salted water for 2-4 minutes.

  5. Drain and wash with cool water to stop the asparagus over cooking, wipe dry with kitchen roll.

  6. Bake pastry for approx 25 minutes until frame lightly brown and centre section risen.

  7. Remove from oven and discard centre section of pastry. ( I them put back in the oven for 5 mins so base isn’t soggy).

  8. Make dressing by chopping olives & capers add oil and lemon juice.

  9. Put a generous layer of cheese in pastry case and top with cooled asparagus.

  10. Bake for approx. 15 minutes until cheese has melted and asparagus hot.

  11. Serve with dressing on side or arrange down the centre of tart.

Cooks tips

I have also used camembert & blue cheese both good

Serve with

By itself or with new potatoes and green salad

Other recipe to try here

Wine pairing

Arendsig Chardonnay

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Ingredients

  • 500g pkt of puff pastry

  • 1 egg beaten

  • 500g asparagus  

  • 250g Brie

  • 100g pitted black olives

  • 55ml capers

  • 55ml olive oil

  • Squeeze of lemon juice

Asparagus Tart with Brie & Black Olive Dressing : V

2 Hours

6 Servings as a starter

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