Nici Wickes: Asparagus & Blue Cheese Tart
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
To celebrate the abundance of asparagus available right now, make this simple tasty tart.
Serve 4-6
Ingredients:
2 bunches (or about 20) medium thickness asparagus spears
1 sheet puff pastry
1 egg, beaten with a fork
150g sour cream or crème fraiche
100g blue cheese, crumbled
2 tablespoons caramelised onion chutney (store-bought is fine)
½ teaspoon sea salt + decent grind black pepper
Drizzle of olive oil
Method:
- Heat oven to 200 C.
- Trim or snap the tough ends off the asparagus spears.
- Line a tray with the pastry, twisting and pinching up the edges to form a rim if you need to. Brush the edges with the beaten egg.
- Whisk together the remaining egg with sour cream (or crème fraiche), ¾ of the blue cheese and onion. Spread this over the pastry. Lay the trimmed asparagus on top, season with salt and pepper and drizzle over olive oil.
- Bake for 30 minutes, until the pastry is golden and cooked on the base too.
- To serve, grind over some more pepper and crumble over remaining blue cheese.
Make it yours:
You could add chopped, crispy bacon or flakes of smoked salmon to this tart if you fancy it!
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