Mediterranean asparagus tart



15 min


10 to 12 Appetizers

* PLUS Cooking time: 2 minutes, Baking Time: 20 minutes
Mediterranean asparagus tart

James Tse

One of the easiest appetizers you'll ever make - no fiddling required.


  • 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


  • 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
  • 4 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 71 mg.