Asparagus, Cheese & Pumpkin Seed Tart
An easy asparagus, cheese, and pumpkin seed tart using ready rolled puff pastry, with creamy cheese, and fresh seasonal asparagus, with a nutty crunch. A simple yet elegant dish for brunch, lunch, or entertaining.
Equipment
- Electronic digital scales
- Baking Tray
- Box grater or similar
- Pastry Brush optional
- Cooling tray/rack optional
Ingredients
- 1 320 g sheet ready-rolled puff pastry
- 3 Tablespoon Creme Fraiche or soured cream
- 1 Tablespoon Dijon Mustard
- 1 Large Egg, beaten
- 40g Gruyere Cheese, grated
- 40g Pecorino, finely grated
- 400g Fresh Asparagus
- 1 Unwaxed lemon, zested
- 1 Tablespoon olive oil
- 15g Pumpkin Seeds handful
Instructions
- Preheat the oven to 220ºC, gas mark 7. Unroll the pastry sheet onto a baking tray and score a border 2cm in from the edge.
- Mix the crème fraîche and mustard together and spread it over the pastry, inside the border.
- Brush the border with the beaten egg. Evenly sprinkle the Gruyère over the crème fraîche mixture. Sprinkle ²⁄³ of the pecorino over the whole tart, including the egg-washed edge.
- Snap off the woody stems of asparagus and set aside [Note 1], then put the trimmed asparagus in a mixing bowl and sprinkle over the lemon zest; season and drizzle over the olive oil. Toss together well, then arrange the asparagus over the filling. Finish by sprinkling over the remaining pecorino and the pumpkin seeds.
- Bake for 25 minutes until golden, risen around the edges and cooked through. Place on a cooling rack for at least 10 minutes before serving. [Note 2]
Notes
Note 1. Use the stems in a vegetable stock
Note 2. The tart should be eaten pretty much straigh away.