Asparagus better in bite-size form

Asparagus tart
Asparagus tart

MY OBSESSION for little things has surfaced again this week with baby asparagus on the menu.

Baby asparagus is great because you don't get the really woody flavour which can sometimes manifest with the larger spears.

I love these little tarts because they are so quick and easy to make, take no time at all in the oven and can be eaten warm or cold.

Because of this, they are a great lunch-box item.

I like making smaller individual tarts but you can easily make one big one - it just takes longer to cook through.

Or you can go in the other direction and make teeny tiny ones using muffin tins. Simply cut the pastry to fit.

Don't overfill the pastry, leave about a 0.5mm at the top of the tin.

Don't fret if you see the tarts puff up and look like they are going to overflow as they are cooking.

They won't overflow (as long as you have the oven hot enough) and when you let them rest, they will shrink back down to size.

If you want to add a little something extra - diced ham or a cherry tomato on top are good options, but the beauty of these little savoury treats is how fresh they are - even with the cheese.


Asparagus tart



3 eggs

1 sheet puff pastry

½ cup grated cheese

12 spears of baby asparagus, cut in half

½ cup marinated goats cheese

½ cup milk



Mix eggs, grated cheese and milk.

Cut sheets of defrosted pastry into four pieces. Take each one and press it into a tart tin (10cm in diameter).

Lay three pieces of asparagus across the pastry. Criss-cross another three pieces on top.

Crumble the goat's cheese and place a quarter of it on top of the asparagus.

Pour egg mix over the top, so the asparagus is covered.

Place in 180 degree oven for about 20 minutes, until pastry is cooked through and egg mix has set.

Serve warm or cold.


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Topics:  cooking easy eating food lifestyle recipes

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