John Myers
Ingredients for 1 servings:
- 3 tbsp olive oil
- 1 roll of 270 g freshly baked dough from the refrigerated section
- 600 g asparagus, green
- 200 g crème fraîche
- 2 eggs
- 2 tbsp Parmesan, freshly grated
- salt and pepper
- nutmeg
- 140 g feta cheese made from goat’s milk
- ½ lemon(s), juice
- Mint leaves for decoration
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Preheat oven to 180°C fan/convection oven and roll out the puff pastry on a baking sheet. Form a small border around the edges using approximately 1-2 cm of dough. Trim the asparagus and trim the ends. Mix together the crème fraîche, grated Parmesan, and eggs. Season with pepper, salt, and a pinch of nutmeg. Spread the mixture evenly over the puff pastry base. Top with the asparagus spears and scatter the goat cheese, thinly sliced or crumbled, on top. Drizzle with salt, pepper, olive oil, and lemon juice. Bake on the middle rack for approximately 25 minutes until golden brown. Cut the tart into pieces and sprinkle with mint leaves, if desired.
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