John Myers
Spicy Baking: Asparagus and Leek Vegetables Hidden in Puff Pastry
The perfect spicy baking: asparagus and leek vegetables hidden in puff pastry recipe with a picture and simple step-by-step instructions.
- 2 Discs Frozen puff pastry, rectangular
- 1 pole Leek
- 6 Rods Asparagus green and fresh
- 2 tablespoon Extra virgin olive oil
- 30 g Smoked ham
- 2 piece Free range eggs
- 2 tablespoon Grated Parmesan
- 3 tablespoon Cream 10% fat
- Pepper and salt
- Clean the leek and peel the lower third of the asparagus and cut off the ends. Cut the leek into rings and the asparagus into small pieces.
- Cut the ham into tiny cubes.
- Heat the oil in a pan and sauté the diced ham and vegetables in it. Season to taste with salt and pepper. Set aside and let cool.
- Place the two sheets of puff pastry on top of each other and roll out. (See picture) Divide in the middle.
- Grease two dessert rings (diameter 10 cm) and line them with the rolled out puff pastry. Fold the ends over the edge. These parts are now placed on a baking sheet lined with foil or paper.
- Preheat the oven to 190 degrees lower / upper heat.
- Stir eggs, cream and Parmesame cheese into the cooled vegetable mixture and divide between the two molds. Fold the ends of the dough over the vegetables and bake for about 35 minutes.
- As soon as the puff pastry starts to get color, sprinkle some Parmesan cheese on each of the tartlets and put into the oven again for about 10 minutes.
- Remove the tartlets from the rings and arrange on a preheated plate.
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