An uber simple asparagus tart makes a lovely light summer lunch. Even when the sun didn't really make an appearance...
Ready made, pre-rolled puff pastry (I used Jus Rol from the fridge section)
Gruyere cheese, grated (parmesan or cheddar would work too)
Pre heat the oven to 180c Cut out a rectangle of puff pastry per person and score a smaller rectangle with a knife (see pics). Place on a sheet of baking parchment on a baking tray.
Spread a little tomato puree onto the pastry.
Sprinkle with gruyere cheese (Next time I make this, I'll use a little more than the pics below)
Remove the woody bits from the asparagus (if you bend the asparagus spear towards the end, it should naturally break at the point it becomes woody) and place on the pastry.
Sprinkle with some more cheese and brush pastry and asparagus with melted butter.
Pop in the oven for about 20-25 minutes, until the pastry is nicely golden and crispy
Serve with a simple salad. We had lovely peppery watercress drizzled with olive oil.
|Ready-made, ready-rolled puff pastry, genius.|
|Spread with tomato puree|
|Sprinkle with cheese|
|We ate ours in the garden, whilst admiring our lovely rose bush!|