Mediterranean asparagus tart
Chatelaine
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.
