Try this Asparagus Tart recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180 degrees and line a large rectangle-baking tray with baking paper.
Spread out the thawed sheet of puff pastry onto the prepared lined baking tray. Using a butter knife, mark out a rectangle on the pastry 2cm in from the edge. Be careful not to cut all the way through the pastry, this will create the area for the mixture to go in. Using a fork, lightly prick the inner marked out area. Place the tray in the oven for 10-15 minutes until pastry starts to turn golden.
Meanwhile, add the diced eschallot and a drizzle of olive oil to a frying pan on medium heat and sweat until it becomes transparent. Transfer to a little bowl to cool down. Chop one bunch of asparagus into 1cm pieces then add to the frying pan, drizzle a little more olive oil if needed. Stir through until asparagus becomes soft, after 5-8 minutes remove from heat and add to bowl with the eschallots to cool down, before placing them in a blender or food processor. Add the goat’s chèvre, half of the chopped chives, lemon zest and a pinch of salt and pepper, blend until the mix is smooth. If the mixture is not blending easily, add a dash of milk.
Spread the goat’s chèvre mixture over the puff pastry up until the 2cm border mark. Trim the woody base of the remaining 2 bunches of asparagus and lay them on the tart, alternating the directions top to tail. Bake the tart in the oven for 20-30 minutes until the asparagus is cooked and the pastry is flakey and golden.
Serve warm or cold with the remanding chopped chives and colourful micro herbs scattered over the top.
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Serving Size: 1 (155g) | ||
Recipe Makes: 1 | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 581.4mg | 20 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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