Quick Asparagus & Tallegio Tart
Recipe type: Light Lunch/Main Meal
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • 125g asparagus tips, or similar
  • 200g frozen all-butter puff pastry, thawed
  • 100g Italian parmigiano reggiano or parmesan shavings
  • Olive oil for frying
  • 4 banana shallots, finely sliced
  • Plain flour to dust
  • 2 tbsp Dijon mustard
  • 100g taleggio cheese, cut into 8 slices
  • 1 free-range egg yolk, beaten
  • Salt & freshly ground black pepper
  1. Preheat oven to 200C/fan 180C/gas 6.
  2. Heat a little olive oil in a frying pan, then gently fry the shallots for 5 minutes until soft but not coloured.
  3. Bring a pan of water to the boil, then blanch the asparagus for 2 minutes until bright green. Drain and refresh under ice-cold water, then slice in half lengthways and set aside.
  4. On a lightly floured surface, roll out the puff pastry to the thickness of a pound coin, then divide into 2 x 15cm squares and transfer to a lined baking sheet. Score a 1 cm border around the inside of each pastry square, then spoon the mustard into the middle and spread up the the border.
  5. Top each tart with 4 Taleggio slices, the asparagus spears, shallots and parmesan shavings.
  6. Brush the pastry edges with the beaten egg yolk, season with sea salt and black pepper, then bake for 20 minutes or until golden and bubbling.
  7. Serve with a colourful mix of salad leaves.
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/amazing-asparagus-recipes-part-2/