Mediterranean asparagus tart
10
- Prep Time15 mins
- Total Time15 mins
- Makes10 to 12 Appetizers
James Tse
One of the easiest appetizers you'll ever make - no fiddling required.
Ingredients
all-purpose flour
1/2 397-g pkg frozen puff pastry, thawed
1/2 cup sour cream
1/4 cup thinly sliced, oil-packed sun-dried tomatoes
41643 red onion, thinly sliced
1 bunch asparagus
1 tbsp olive oil
salt
pepper
Instructions
Preheat oven to 400F (200C). Partially fill a large frying pan with water and bring to a boil over medium-high heat. Line a baking sheet with parchment paper. Lightly dust counter with flour and place puff pastry on top. Dust rolling pin with flour. Roll pastry into a rectangle, about 14×10 in. (35×25 cm). Pastry will be very thin and edges will be uneven. Move to lined baking sheet. Form a narrow ½-in. (1-cm) border by folding pastry edges over and pressing down to seal. Spread sour cream evenly over pastry. Scatter with sun-dried tomatoes and onion. Bake in centre of preheated oven for 10 min.
Meanwhile, snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, about 2 min. Drain. Pat dry with paper towels. Slice spears in half diagonally. Place in a bowl. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
After tart has baked 10 min, remove to a heatproof surface. Scatter asparagus, then cheese overtop. Continue baking until pastry is golden, about 10 more min. Cut into rectangles to serve.
Nutrition (per serving)
Calories 148, Protein 4g, Carbohydrates 10g, Fat 11g, Fibre 1g, Sodium 71mg.