1 roll puff pastry (try 25cm x 25cm), thawed but still cool125g cream cheese, softened ¼ cup grated sharp cheddar cheese¼ teaspoon sea saltfreshly ground black pepper- season well16-18 asparagus spearsapprox 4 tablespoons freshly grated Parmigiano Reggiano cheese (or any dry white cheese- I used kasar turkish cheese)Olive oil, for drizzling1 egg, lightly beaten for egg wash
1. Pre-heat the oven to 180˚C.2. Roll the puff pastry out and place on a baking tray lined with parchment paper. Place the tray in the fridge while you prepare the filling.3. Mix together the cream cheese, cheddar cheese, salt and pepper with a wooden spoon or rubber spatula.4. Spread the cream cheese mixture evenly on the pastry base, making sure to leave the border clear.5. Place the asparagus on the cream cheese mixture, pressing down slightly.6. Scatter the cheese evenly across the asparagus, then drizzle with approx. 1 tablespoon olive oil.7. Brush the edges of the tart with egg wash.8. Bake for 45-50 minutes until the edges are golden brown and the asparagus is cooked.9. Remove from the oven and allow to cool slightly before slicing and serving or serve at room temperature.
INFO / TIPS / CREDITS
I was worried that the asparagus would over cook, but it cooks really well. Just use your usual oven baking temperature to avoid over baking.
Makes a nice change from the usual pan fried asparagus
Adapted from www.eatlivetravelwrite.com