Asparagus & sorrel puff pastry tart
Preheat the oven to 200C. Place a wide saucepan of well-salted water over a hot hob and wait for it to come to the boil. Meanwhile, snap the woody ends from the…
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Cooking tools:
- Rolling pin
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Spoon
Ingredients
- 500g asparagus (medium-fine thickness spears)
- 50g sorrel leaves
- 200ml full fat creme fraiche
- 25g parmesan, finely grated
- 1 tbsp light olive oil
- 320g ready-rolled all butter puff pastry sheet
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