Posted on by Gav

Asparagus and Cheese Tart

Asparagus and Cheese Tart

  • Prep Time30 min
  • Cook Time25 min
  • Total Time55 min
  • Yield4 Servings

Ingredients

  • 1 pack ready rolled puff pastry
  • 300g fresh asparagus, washed and trimmed (ends cut off and if thick, sliced lengthways)
  • 250g soft cheese
  • 2 tbsp wild garlic pesto (adds flavour & colour) or use a green or basil pesto if you like
  • 2 egg yolks
  • 60g parmesan cheese, grated
  • Lemon zest
  • Salt & Pepper
  • Fresh thyme – few sprigs
  • Beaten egg to glaze

Method

1

Set up BBQ for indirect cooking at 170°C

2

Mix together the soft cheese, egg yolk, 50g parmesan, wild garlic pesto if using, lemon zest, salt and pepper.

3

Unroll the pastry. You can make one large tart or cut the pastry in half which is what I did to make two tarts.

4

Score a border around the edge. Spread the soft cheese mixture evenly in the middle.

5

Place the asparagus on the top, grate the remaining parmesan cheese and garnish with thyme sprigs.

6

Brush the edge of the pastry with the beaten egg.

7

I baked this in my Kamado Joe indirect heat at 170C for about 20-25 minutes until the edge of the pastry is golden. With most of my baking I put the tray on an upturned baking tin which will help prevent the base from getting over cooked. Serve warm with a watercress salad. It’s delicious cold too if you have any leftover.

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