INGREDIENTS
• 300g all butter shop bought puff pastry
• 1 egg
• 50g melted butter
• 16 spears asparagus
• 200g mashed potato
• 50g crème fraiche
• 100 g parmesan grated
• Rocket leaves
• 40g toasted pine nuts
• olive oil and balsamic
METHOD
1. Pre-heat oven to 180 and line two large baking sheets with baking parchment paper. Brush the lined sheets with a little of the melted butter, then sprinkle with grated parmesan
2. Divide the puff pastry in half and, on a lightly floured work surface, roll out each piece to 2-3mm thickness. Cut the pasty into four rectangles, 14cm long by 10cm wide. Cut strips 1.5cm margin and lay down the sides of the tart base: this will be the border. Now use a fork to dock the centre of the pastry – this will help the tart pastry from rising too much while cooking
3. Place the pastry bases on the buttered baking sheets. Keep the baking sheets in the fridge while you prepare the mash and asparagus
4. To make the mash, boil the potatoes until cooked, stain off and place back in the pot and on the stove for two minutes to ensure all the water is evaporated. Mash until smooth until you have no lumps. Add the crème fraiche, season with salt and pepper and, when cooled, put into a piping bag with a small/medium nozzle
5. Peel the asparagus. Remove the pastry bases from the fridge and pipe some of the mash down the middle, sprinkle with some parmesan and lay four spears of asparagus on each tart, making sure that you leave a 1.5cm margin, brush with some melted butter and sprinkle with more parmesan cheese and some salt and pepper
6. Bake the tart for 30-35 minutes or until the asparagus and pastry are cooked. These tarts are delicious eaten hot or cold
7. To serve, dress the rocket with a little olive oil and balsamic and add the toasted pine nuts, with some salad just beside the tart on plates
