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Asparagus tart

Posted by Nigel Brown
Nigel Brown
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on Friday, 24 May 2013
With asparagus season upon us, why not take advantage and enjoy a delcious asaparagus tart.



250g puff pastry
1 egg, beaten
1 bunch asparagus
150g Brie cheese, sliced
Salt and pepper


  1. Roll out the pastry to a large rectangle, around 23 x 30cm .
  2. Using the remaining pastry roll and cut out 4 x 3cm wide strips, egg wash them and frame the pastry sheet that you first made and egg wash again.
  3. Place your frames pastry square on a baking sheet and chill for 15 minutes. Trim the asparagus to fit across the inside of the frame. Blanch it for 2 to 4 minutes in a saucepan of boiling water, then refresh and drain well on kitchen paper.
  4. Preheat the oven to 200 C.
  5. Bake the pastry in the oven until lightly browned. Remove and discard the top layer of the inner rectangle to prevent having too much soggy pastry underneath the asparagus. Arrange the asparagus inside the pastry frame, top with the cheese and season well.
  6. Bake the asparagus tart for 20 minutes or until the pastry is nicely browned and the cheese has melted.
  7. Served hot with some steamed Jersey Royal potatoes and a green salad.
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