Thursday, 20 September 2012

... to Cook with Seasonal Ingredients

Asparagus Tart - perfect for spring
There they were, lying in the vegetable shop, waiting for me - the first spears of spring asparagus. They are the taste sensation of the season to me. So this is what we're having for dinner tonight - Asparagus Tart with an avocado, feta and lettuce salad. 
   The recipe is my adaptation of one by Annie Bell, in the Meat Free Monday Cookbook published by Kyle Books.
 Asparagus Tart

  • 2 bundles of asparagus
  • 4 small tomatoes, halved
  • 1 block of puff pastry
  • 150ml creme fraiche
  • 1/2 teaspoon of honey whole grain mustard
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg yolk
  • milk to glaze pastry 
  1. Add asparagus to a pan of boiling water & boil 4 minutes. Drain. Run under cold water and drain again.
  2. Whisk together the creme fraiche, mustard, cheese & egg yolk till smooth.
  3. Roll out pastry to about 40 cm by 20 cm to cover tray.
  4. Smooth creme mixture over the pastry leaving a border of about 2 cm all around.
  5. Place asparagus spears and tomato halves in rows on top.
  6. Brush pastry edges with a little milk to glaze.
  7. Bake at 200 C for 30 minutes.
If you like asparagus, give this a try. It's delicious. Must go - time to eat!

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