Hello lovelies,
as long as there's fresh green asparagus around, I use every chance I get – and this asparagus tart with puff pastry is one of my favourite ways to bring it to the table. It looks like you went to a lot of effort, but thanks to ready-made puff pastry it comes together in a flash. Perfect for a relaxed brunch, as an apéro bite, or as a light side to a summer salad, which by fig season gives way to my autumn salad bowl with roasted sweet potatoes and figs with blackberries and roasted almonds.
The base is a sheet of puff pastry from the fridge, which I prick with a fork and fold up slightly at the edge. On top go seasoned crème fraîche, then paper-thin sliced potatoes and the green asparagus. It's important to slice the potatoes really thin – that way they cook just like the asparagus and the base turns out nicely crisp.
The special flavour comes from a quick garlic oil with olive oil, lemon zest and fresh thyme, which I drizzle over the vegetables. Roughly chopped walnuts add the nutty bite that pairs so well with asparagus. The edge gets brushed with a little egg so it bakes up golden and glossy.
After 25 to 30 minutes in the oven the tart is ready – crisp, savoury and full of that delicate spring aroma. Cut into squares while still warm, it disappears in no time at our place, whether for apéro or brunch, and a bowl of my creamy sweet potato and fennel soup turns those same squares into a proper dinner.
If you love green asparagus as much as I do, also try my light potato asparagus salad, the vegan tomato quiche and the creamy spring pasta with asparagus and tofu.
