Spring asparagus tart
Prepared by
Recipe by Janina Clinning
Ingredients
For the Tart
This recipe is perfect for a lazy Sunday lunch with a glass of crisp white wine. Enjoy!
Method
Preheat the oven to 180°C.
Line a baking sheet with greaseproof paper.
Lightly flour the work surface and roll out the puff pastry to fit the baking sheet.
Transfer onto the prepared baking sheet.
Combine the mascarpone, 1¼ teaspoon of salt, the flour, egg and lemon zest, and then fold in the chives.
Spread over the puff pastry, leaving a 1 cm border.
Make small cuts around the border about 1 cm apart with the tip of a paring knife.
Toss the asparagus with the olive oil in a bowl.
Lay half the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus.
Season with the remaining ¼ teaspoon of salt and some pepper.
Bake for about 25 minutes until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown.
Let cool for 5 to 10 minutes and serve with lightly dressed greens.
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