This is a lovely tart, ideal for sharing with friends as a starter or as a light but delicious lunch
Serves 4 – 6
What you need…
1 baking sheet
500g ready-made puff pastry
1 egg, beaten
250g Brie, sliced
Sea salt and black pepper
for the dressing
2 tablespoons capers
2 tablespoons olive oil
A squeeze fresh lemon juice
What to do…
Roll out the pastry to a large rectangle, around 23cm x 30cm. Using a knife, score another rectangle 2.5cm inside the edge, without cutting right through the pastry. Brush the 2.5cm ‘frame’ with the beaten egg and place on a baking sheet. Chill for 15 minutes.
Preheat the oven to 200°c / 400°f / gas 6.
Trim the asparagus to fit across the inside of the frame. Blanch for 3 minutes in boiling, salted water then, drain in a colander and ‘refresh’ with cold water. Set aside the asparagus in the colander.
Bake the pastry in the oven until lightly browned. Remove and then discard the top couple of layers of the inner (scored) rectangle to prevent having a ‘soggy bottom’ underneath the asparagus.
Arrange the asparagus inside the pastry frame, top with the cheese and season with salt and pepper. Bake for 20 minutes or until the pastry is gorgeously browned and the cheese has melted.
Mix together the dressing and drizzle over the tart.
That’s it – serve your asparagus tart with brie and capers dressing straight away and enjoy. A glass of crisp, dry white wine wouldn’t go amiss!
A Quick Aside…
The image shows the tart made for just two people, using half the ingredients – a lovely little mid-afternoon snack!
Woman and Home magazine (torn out several years ago!)
Really very easy, especially as it looks and tastes so yummy!