Asparagus and Cheese Tart

 

Asparagus on Puff Pastry

Some days, you want to eat something fresh and warm that you can prepare in a matter of minutes. Make something from your fridge or pantry, like leftover cheese and asparagus. This is just so simple to put together. The taste will depend on the freshness of the asparagus and the quality of the cheese. It is at its best when asparagus is in season.

Makes 8 tarts or one large - 23 cm/9-inch round pie tart.

 

Two rolled-out puff pastry sheets.

Slice each one into 4. Fold in the edges to make it into a square.

Brush the pastry with egg wash.

Assemble the pastry and bake in a preheated oven at 200 °C | 400 °F for 18 minutes until golden brown.

Sprinkle it with crumbled cheese lightly tossed in cream—some of the good choices of cheese are gruyere, cheddar, gouda, etc.

Alternately, combine 1/2 lb (250gm) Canadian feta with 1/2 lb (250gm) ricotta paneer, top with fresh parmesan cheese, and season lightly with pepper, paprika, or fresh herbs of choice such as basil and oregano.

Blanch or steam 24 fresh asparagus, pat dry, brush lightly with a mixture of olive oil and balsamic vinegar, and sprinkle very lightly with sugar. Arrange these on top of the pastry.

Add sliced red peppers or olives.

To blanch in a flat skillet, boil some water, salt well and allow the asparagus to cook for 30 seconds.

To steam, place the asparagus in a colander for 2 minutes. Run it in cold water or dunk it in ice to keep the fresh green bright. 

Assemble the pastry and bake it. Serve it warm in wedges, cutting it cleanly with a pizza cutter if sharing.

Photo courtesy Niloufer Mavalvala

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.