Mediterranean asparagus tart
6
PREP TIME
15 min
Makes
10 to 12 Appetizers
* PLUS Cooking time: 2 minutes, Baking Time: 20 minutes
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
- 4 g,
- Carbohydrates
- 10 g,
- Fat
- 11 g,
- Fibre
- 1 g,
- Sodium
- 71 mg.
FILED UNDER: bake Dinner lunch pies stovetop vegetables Vegetarian world cuisine
