Thursday, 10 October 2013

Asparagus and Cherry Tomato Tart

Well I promised that I would be making the most of the goodies I picked up from the Central Park Farmers Market, so here we go!
Both the asparagus and cherry tomatoes are from the market and are beautiful produce in their own right, so I decided to combine them to create a tart for dinner. We served it simply with a rocket salad, lightly dressed with a splash of olive oil and lemon juice.
Having frozen puff pastry in the freezer is fantastic for those last minute dinner dilemmas, it can really jazz things up - but in this case, the asparagus and cherry tomatoes are the real heroes. 

Asparagus and Cherry Tomato Tart

2 sheets puff pastry
3 eggs
1/2 cup cream cheese, at room temp (because I had some in the fridge, fetta or crème fraiche would work well too)
6-8 asparagus spears, blanched
1 punnet cherry tomatoes

Pre-heat oven to 200 degrees Celsius.
Roll together pastry and fold in edges, lay on a flat baking tray lined with baking paper. Prick pastry with a fork and place another tray on top, to prevent it from puffing. Place in oven for 20 minutes or until golden brown.
Whisk eggs, thyme and cream cheese together. Pour/spread over pastry.
Arrange asparagus and tomatoes over pastry and sprinkle with grated parmesan and cheddar.
Bake for 20 minutes or until set.  

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