Asparagus and Cheese Tart
- Prep Time30 min
- Cook Time25 min
- Total Time55 min
- Yield4 Servings
- 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
Set up BBQ for indirect cooking at 170°C
Mix together the soft cheese, egg yolk, 50g parmesan, wild garlic pesto if using, lemon zest, salt and pepper.
Unroll the pastry. You can make one large tart or cut the pastry in half which is what I did to make two tarts.
Score a border around the edge. Spread the soft cheese mixture evenly in the middle.
Place the asparagus on the top, grate the remaining parmesan cheese and garnish with thyme sprigs.
Brush the edge of the pastry with the beaten egg.
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.