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Asparagus tart with creme fraiche and comte

It may have been rather chilly lately but that does not mean one can't dream about those gorgeous alfresco evenings that the summer brings. And I may have the perfect recipe for you. My "asparagus tart with creme fraiche and comte", it's also one I like to serve for lunch at the Academie, at this time of year. Asparagus are in season, and this recipe is perfect for them.

Ingredients:

One block of puff pastry 

Two bunches of asparagus 

3 TBSP of creme fraiche

100 g of comte cheese (you can also use cheddar)

Black pepper to season

 

 

Method:

Start by cutting the end of your asparagus stems as they tend to be hard.

In a pan pour a litre of water with a tbsp of salt and bring to the boil and then throw your asparagus. Leave them to cook for 3 minutes, then drain them and let them cool.

Meanwhile, pre-heat your oven to 180° C and start preparing your puff pastry. I keep the pastry on the parchment paper it comes with. Then, with a knife I draw a rectangle close to the edges of my pastry, to create a border. Spread 3 tbsp of creme fraiche and add your asparagus, season with a bit of black pepper and add the cheese on top. (At this point, you could easily add pieces of prociutto or parma ham).

Et voilà, baked in a hot oven for a good 30 minutes. Serve with a gorgeous salad.

Bon appétit!⠀

Corinne x

You may also like to try this other gorgeous summer recipe using puff pastry, click here