Asparagus, spring onion and mint tart
Serves: 4
Prep time: 10 mins
Total time:
Recipe photograph by Andrew Montgomery
Asparagus, spring onion and mint tart
Serves: 4
Prep time: 10 mins
Total time:
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Nutritional information (per serving)
Calories
724Kcal
Fat
58gr
Saturates
31gr
Carbs
37gr
Sugars
6gr
Fibre
5gr
Protein
13gr
Salt
1gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 350g slender asparagus spears
- 2 tbsp extra-virgin olive oil
- 125g (about 1 bunch) spring onions, trimmed and thinly sliced
- 1 x 375g pack ready rolled puff pastry
- 200ml double cream
- 2 medium eggs
- 40g Parmesan, finely grated (or vegetarian alternative)
- 1 garlic clove, crushed
- a handful of mint leaves, finely chopped, plus a few baby leaves
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Trim off the woody ends of the asparagus. Bring a pan of water to the boil, then add the asparagus and cook for 4-5 minutes or until just tender. Tip into a colander and run under the cold tap. Leave to drain.
- Heat the oil in a small frying pan, add the spring onions and a pinch of salt and cook for about 5 minutes until soft and sweet. Set aside.
-
Unroll the pastry and put it onto a large baking sheet. Use the tip of a knife to score a line all the way around, about 1.5cm in from the edge. Don't cut all the way through: it's just to form a rim for the tart. Prick the centre with a fork. Knock up the pastry. Cook for 20 minutes, then remove from the oven and press down the centre, leaving a raised
rim around the outside.TipIf you 'knock up' the edges of the pastry, you'll get a good rise - hold a sharp knife horizontally against the cut edge of the pastry and gently tap the pastry edge all the way round, to separate the layers.
- Meanwhile, beat together the cream, eggs and grated Parmesan, with the garlic and some seasoning. Add the chopped mint and cooked spring onions.
- When the pastry is ready, turn the oven down to 160°C, fan 140°C, gas 3. Pour the filling into the prepared pastry case. Arrange the asparagus tightly in lines on top and splash with olive oil.
- Bake the tart in the oven for about 25-30 minutes, or until the top has puffed up a little. Drizzle 1 tablespoon of extra-virgin olive oil over the top and leave to cool for a few minutes, then slip on to a board. Scatter with the mint leaves and cut into slices.