WWW.FREI-STYLE.COMAsparagus Tart with Puff Pastry
Ingredients
- 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
Equipment: Oven, Baking sheet, Parchment paper, Mandoline, Pastry brush
Instructions
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.
Notes
Tip from my kitchen: slice the potatoes really paper-thin, then they cook in the same time as the asparagus and the tart crisps up evenly. Prick the base well, or the puff pastry will dome in the middle. I add the garlic-lemon oil only just before baking, so the aroma stays fresh. Cut into small squares while warm, the tart makes perfect apéro pastry – and leftovers taste almost better cold the next day.
Nutrition per serving: 640 kcal · 11 g protein
MY NOTES
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