Asparagus and Pea Puff Pastry Tart
Asparagus and peas display their good looks in this puff pastry tart topped with a double serving of creamy garlic and herb sauce, both in the recipe and when served….
Instructions
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1
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2
On a floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square (see note). Place on the baking sheet.
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3
Spread the sauce over the surface of the puff pastry. Top with the asparagus, letting the stalks overlap slightly. Season with salt and pepper.
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4
Bake for 25 to 30 minutes or until the pastry is nicely browned.
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5
Meanwhile, in a small bowl, combine the shallot with the vinegar. Season with salt and pepper. Let marinate for 15 minutes. Drain.
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6
Once out of the oven, top the tart with the peas. Garnish with the marinated shallot, mixed herbs, almonds and lemon zest.
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7
Cut the tart into 6 squares. Top each square with a spoonful of sauce. Serve warm or at room temperature.
Asparagus and peas display their good looks in this puff pastry tart topped with a double serving of creamy garlic and herb sauce, both in the recipe and when served. To add to the lightness, opt for a fresh topping consisting of marinated shallots, herbs, almonds and lemon zest. This seasonal recipe makes a great last-minute starter idea.
