From: Delish US
This cheesy tart is the ultimate brunch party staple.
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- Yields:
- 6 serving(s)
- Total Time:
- 45 mins
Ingredients
- 1
sheet frozen puff pastry, defrosted
- 2
eggs
- 1 tbsp.
double cream
Flour, for sprinkling
- 4
slices bacon, chopped into lardons
- 450 g
asparagus, washed and trimmed
- 125 g
ricotta
- 50 g
parmesan, grated
- 100 g
freshly grated gruyere cheese (or fontina)
- 2 tbsp.
chopped chives
Freshly ground black pepper
Salt
Extra-virgin olive oil, for drizzling
Maldon sea salt, for finishing
Directions
- Step 1Preheat oven to 200ºC (180ºC fan). Line a baking tray with parchment paper. Mix together 1 egg and cream to make egg wash. Set aside.
- Step 2Roll out pastry on lightly floured surface to make a slightly larger rectangle. Using a sharp paring knife, gently score a 2cm border, carefully cutting halfway through pastry. Using a fork, gently prick centre area all over. This will prevent the middle from rising out of control. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Reserve egg wash.
- Step 3Meanwhile, heat a large pan over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. (The asparagus will cook more in the oven).
- Step 4In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper. Spread cheese mixture evenly across centre of puff pastry, leaving a 2cm border. Evenly arrange asparagus across centre of pastry. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.
- Step 5Sprinkle with Maldon sea salt and serve immediately.
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