ASPARAGUS TART
- Your Family
- Apr 28, 2015
- 1 min read
1 x 400g sheet puff pastry
1 x 250g tub (250ml) Mascarpone
2 tbsp (30ml) Dijon mustard
zest of 1 lemon
1 egg
16 asparagus tips
salt and coarsely ground black pepper
handful watercress leaves
Preheat the oven to 200°C. Line a fluted rectangular tin with a loose bottom, with the puff pastry. Cut all the overhanging pastry off.
Mix the Mascarpone, mustard, zest and egg together. Fill the tart case with the mixture and bake in the oven for 10-15 minutes until golden and puffed.
Blanche the asparagus tips in salted boiling water for 5 minutes, then drain. Allow to cool slightly.
Halve the asparagus tips lengthways and pack on top of the tart in neat rows.
Serve the tart slightly warm with ground black pepper and watercress leaves.
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