Asparagus tart with creme fraiche and comte
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
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.
You may also like to try this other gorgeous summer recipe using puff pastry, click here