Asparagus Tart with Puff Pastry

• 1 puff pastry (rectangular, ready-made)
• 250 gr (8.8 oz.) green asparagus
• 2-3 potatoes
• 200 gr (7 oz.) crème fraîche
• 50 gr (1.8 oz.) walnuts (roughly chopped)
• 3 Tbsp olive oil
• 2 garlic cloves
• fresh thyme
• ½ lemon (zest only)
• 1 egg (for brushing)
• salt and pepper

Prepare the puff pastry

1. Preheat the oven to 200 °C fan.
2. Roll out the puff pastry and place it on a parchment-lined baking sheet.
3. Prick it several times with a fork so it doesn't puff up too much, and fold the edge inwards all around to form a slight rim.

Topping

1. Wash the green asparagus and cut off the woody ends, halving thick spears lengthways.
2. Wash the potatoes, peel if you like, and slice them thinly with a mandoline.
3. Season the crème fraîche with salt and pepper and spread it over the puff pastry.
4. Lay the potato slices on top, then distribute the asparagus spears evenly and scatter over the roughly chopped walnuts.

Garlic oil and baking

1. Peel the garlic, finely chop or press it, and mix with the olive oil, lemon zest and freshly picked thyme.
2. Drizzle the garlic oil evenly over the vegetables so everything is coated.
3. Brush the edge with beaten egg and top the tart with a few sprigs of thyme.
4. Bake in the preheated oven for 25–30 minutes until the potatoes are tender and the edge is golden, then let it cool briefly.