Zesty Asparagus and Chevin Tart
This one will make your mouth water!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 15 mins
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.