Asparagus tart with honey mustard dressing
Introduction
Celebrate your seasonal asparagus with this beautiful puff pastry tart. Easy to make and very pretty for the table. Serves 6.
By Verity Genco on the BBC food website.
Ingredients
For the asparagus tart
- 320g ready-rolled puff pastry sheet
- 500g asparagus spears, trimmed to approximately 19cm/7½in
- 200g crème fraîche
- 1 lemon, zest only
- 1 tbsp chopped fresh chives
- olive oil, to drizzle
- 15g pine nuts
- 1 free-range egg, lightly beaten
- 4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)
- salt and freshly ground black pepper
For the honey and mustard dressing
- 1 tbsp wholegrain mustard
- 2 tbsp honey
- 5 tsp olive oil
- 1 tbsp apple cider vinegar
Method
- Preheat your oven to 200°C (180°C fan/Gas 6). Unroll the puff pastry and place it, still on its baking paper, onto a baking tray.
- With a sharp knife, lightly score a rectangular border about 2cm (¾ inch) from the edge, being careful not to cut all the way through. Make sure your trimmed asparagus will fit neatly in this border.
- In a small bowl, mix together the crème fraîche, lemon zest, and chopped chives. Season with a pinch of salt and pepper. Spread this mixture evenly inside the scored border, keeping within the lines.
- Lay the asparagus spears evenly over the crème fraîche mixture. Drizzle lightly with olive oil and scatter over the pine nuts.
- Brush the edges of the pastry with the beaten egg, then sprinkle the Parmesan over the border.
- Bake for 20–35 minutes, until the pastry is puffed up and golden around the edges.
- While the tart is baking, prepare the dressing by whisking together the wholegrain mustard, honey, olive oil, and apple cider vinegar in a small bowl.
- To serve, drizzle the dressing over the warm tart. If desired, add a little extra lemon zest on top and serve with fresh rocket on the side.