Choose fat asparagus rather than skinny ones for these gorgeous little tarts.
Ingredients
—2 bunches asparagus 2 squares pre-rolled frozen puff pastry sheets 1 small free-range egg Salt and freshly ground black pepper 100g (3-4 ounces) young goat’s cheese One generous wedge preserved lemon Small handful basil leaves Lemon-infused or regular extra virgin olive oil
Method
—1 Preheat oven to 220°C (425°F). Trim asparagus and lay them in a shallow roasting tin lined with baking paper (I use a Swiss roll tin / jelly roll pan). Drizzle lightly with a little oil then season with salt and pepper. Lift the sides of the paper to gently move the asparagus around so they become coated in oil, then spread them out in a single layer again. Bake for 18-20 minutes, until the tips are starting to caramelise. Remove asparagus from oven and cool, then cut spears in half.
Asparagus rolled in oil and seasonings
Asparagus baked until the tips of the spears are starting to caramelise
2 Partially thaw pastry squares. Cut one sheet into 4 equal pieces. Transfer to a baking sheet lined with baking paper. Dampen the edges of the pastry squares with water. Cut the other pastry square into fat strips, then lay these around the edges of the pastry, cutting them to fit with a small sharp knife. If during any part of this the pastry softens and becomes sticky, chill it in the fridge for 15 minutes before carrying on.
Cut out pastry squares and make a pastry border on each square to give the edges a nice rise
3 Rinse preserved lemon under cold tap, dislodge pulp and discard, then pat rind dry. Slice thinly. Beat egg with a pinch of salt to help it liquefy. Brush egg on pastry edges. Crumble goat’s cheese and divide between pastry squares. Scatter with basil. Lay asparagus over the top and scatter with preserved lemon rind.
Distribute goat’s cheese between tarts and add basil
4 Lower oven heat to 200°C (400°F). Bake tarts for about 20 minutes, until the pastry is a good golden brown. Serve hot.
Recipe Notes
The remaining beaten egg can be kept in a covered container in the fridge for 2 days.
I like to serve these tarts with a salad of interesting leaves, herbs and edible flowers. Slow-roasted tomatoes also make a good accompaniment.
Asparagus tarts cooked
Mmmm – these look yummy, Julie!
Thanks George. Hope you try them!
These look delicious . Can I substitute grated lemon rind for preserved lemon?
Hi Laurel. Yes you can, but take off big strips of lemon rind with an old-fashioned peeler, or with a potato peeler. They should curl up and go crisp and brown and taste really lemony.
Hi Laurel, I thought I had replied but maybe my reply flew off into the ether somewhere. Anyway, yes, you can, easily. However, if you have access to a couple of lemons, it is early easy to make a jar of preserved lemons! The recipe is on Shared Kitchen.
Cheers
Julie