Jo Pratt's Asparagus, Tomato and Brie Tarts
Over a year ago
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Ingredients
- 375g ready rolled puff pastry
- 4 heaped tsp sun-dried tomato paste
- 1 egg yolk mixed with 1 tbsp milk (egg wash)
- 2 x 250g bunches of asparagus
- 1tbsp olive oil
- 200g French Brie, thinly sliced
Accompaniment
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Description
These asparagus and brie tarts are perfect for a light lunch
Method
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1
Preheat the oven to 220°C/200°C fan/gas 7. Unroll the puff pastry and cut it into 4 individual rectangles of the same size. Sit them on an oiled baking sheet and then score a border of about 5mm around the edge of each one. Prick the pastry several times with a fork inside the border.
Place a heaped teaspoon of the sundried tomato paste in the middle of each piece of pastry and spread evenly over the surface.
Trim the asparagus to fit within the pastry border, and then toss it in the olive oil to coat lightly. Season with salt and pepper. Sit in an even row on top of the sun-dried tomato paste.
Brush the pastry borders with the egg wash and place in the oven for 8 minutes. Remove from the oven and place the slices of brie on top of the asparagus. Return the tarts to the oven for a further 2 minutes or so, until the puff pastry is golden and the brie has just melted on top of the asparagus.
Remove from the oven and serve hot or cold.
Chef's Tips
These tarts are delicious served with a simple salad of rocket leaves, toasted pinenuts and red onion, tossed in lemon juice and extra virgin olive oil.
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