Asparagus, potato and parmesan tart with rocket and pinenuts

Wed, 5 April 2017

This recipe serves 4 people.

 

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 pinenuts

olive oil and balsamic 

 

Method   

Pre-heat oven to 180, line 2 large baking sheets with baking parchment paper.  Brush the lined sheets with a little of the melted butter, then sprinkle with grated parmesan 

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 4 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

Place the pastry bases on the buttered baking sheets– keep the baking sheets in the fridge while you prepare the mash and asparagus

To make the mash, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 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

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 4 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 

Bake the tart for 30-35 minutes or until the asparagus and pastry are cooked. These tarts are delicious eaten hot or cold

To serve dress the rocket with a little olive oil and balsamic and add the toasted pinenuts, serve salad just beside the tart on plates.