Asparagus, macadamia and Gruyère tart
Thanks to the flavour and texture fusion of fresh asparagus, crunchy macadamias and melty Gruyère cheese, this moreish tart is guaranteed to impress.
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Ingredients
- 1 sheet frozen puff pastry
- 1 free-range egg
- 2 tsp Dijon mustard
- 2 tbsp thickened cream
- Salt and pepper, to season
- 12 fresh asparagus spears (ends trimmed and sliced in half lengthways)
- 80 g Gruyère cheese (grated)
- 60 g macadamias (roughly chopped)
- Fresh herbs (to serve (dill, parsley, watercress))
- Lemon wedge (to serve)
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