230-280g(17oz) packready-rolled puff pastry(or defrosted if frozen)
2egg yolksorganic *
200g (7oz/ ¾ cup)crème fraîche(or Greek yogurt if unable to find)
100g (3.5oz/ 1 cup)parmesangrated
1lemon, grated zest onlyunwaxed, organic
½teaspoonground turmeric
1tablespoonslivered almonds or hazelnuts
1tablespoonchervil or other fresh herbs to garnish(optional)
Instructions
Preheat oven to 200°C/180°C fan/400°F/Gas 6.
Roll out the sheet of puff pastry (either if ready rolled or roll out) and, using the back of a sharp knife, score a border 1cm from the edge.
Snap off the bottoms of the asparagus, where they break naturally about ¼ up from the bottom and trim off the pendoncules. Cut the spears in half horizontally to make 16 halves.
In a bowl, mix together the yolks, crème fraîche, turmeric, grated parmesan (leave some for later) and lemon. Season with a few turns of the salt and peppermill to your taste. Spread evenly over the tart pushing to the scored edge. Top with the asparagus and top with remaining parmesan and sprinkle over the almonds or hazelnuts.
Bake in the oven for 20-25 minutes until golden. Before serving, top with a crowning bundle of fresh chervil or any other of your favourite fresh herbs.
Notes
For more details on how to prepare them, see the Asparagus page.* Save the egg whites (can keep for up to a week in a covered jar in the fridge - otherwise freeze for later) to make French tuiles or financiers from my book, Teatime in Paris. See more egg white recipes.
Keyword asparagus recipes, asparagus tart, quick asparagus recipe