Easy Asparagus and Goat Cheese Tarts
Ingredients
- 1 large sheet puff pastry 300g
- 140 g goat cheese
- 100 g crème fraîche or sour cream
- a bunch of asparagus 100g small ones or 300g large
- zest of a lemon
- 2 tbsp fresh parsley chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried dill
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 egg beaten + 1 tablespoon milk egg wash
Instructions
Pre-bake the puff pastry
- Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside. Cut the puff pastry into 10 equal rectangles. Score a border around the puff pastry of about 0.5cm and poke the center part with a fork. Brush each one with the egg wash. Bake for around 10 minutes. Once they have a slight nice golden brown colour, take them out. If the centre puffs, press/break it down gently, leaving the border intact.
Prepare the goat cheese mixture
- In a bowl mix together 100g goat cheese, crème fraîche, herbs, garlic powder, salt and lemon zest. Set aside.
Assemble
- Cut off the hard ends of the asparagus.
- Spread the cheese mixture over the centre of the pastry, leaving the border empty. Place the asparagus on top. I place 3 small ones on each tart, you might need to do more or less, depending how big your asparagus are. Drizzle with olive oil, and crumble on top the remaining 40g of goat cheese.
- Bake for 15 minutes until the asparagus are nice and tender. Once baked, sprinkle some more fresh parsley on top.
Nutrition
Calories: 212kcal | Carbohydrates: 12g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg