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Zesty Asparagus and Chevin Tart

Zesty Asparagus and Chevin Tart

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This one will make your mouth water!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 15 mins
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200 g asparagus tips or young asparagus

2 t (10 ml) olive oil

Salt and pepper

1 roll puff pastry

1 egg, beaten

100 g chevin, roughly sliced and crumbled

Zest of 1 lemon

Preheat oven to 200 ˚C.

Rub the asparagus with the oil and season with salt and pepper. Heat a griddle pan and grill the asparagus to bring out their flavour a bit (don’t overcook).

Trim the pastry to fit the length of the asparagus if need be and use a knife to score a 2 cm border around the edges (score gently so as not cut through the pastry).

Brush the pastry with beaten egg and arrange the asparagus in a neat row in the along the pastry length. Top with bits of chevin and season with salt and pepper.

Bake for 15 – 20 minutes until golden brown.

Sprinkle with lemon zest.

Delicious with slices of smoked salmon and a simple rocket salad.

TIP: Make smaller tarts for a picnic or to serve as a formal starter.