Creamy Asparagus Puff Pastry Tart | Recipe | Natalie Penny

Name: Creamy Asparagus Puff Pastry Tart | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4.; Unroll the pastry onto a clean work surface, and use a sharp knife to score a border around the edge of the pastry about 1-inch wide, being careful not to cut all the way through.; Lightly brush the scored border with plant-based milk, and bake in the preheated oven for 20 mins.; Meanwhile, combine the cream cheese, crème fraîche and lemon zest in a bowl, and season with salt and pepper.; Blanch your peas for a few seconds in boiling water, then run them immediately under a cold tap.; When the pastry is ready, take it out of the oven and remove the backing parchment and beans. If needs be, you can press the middle of the pastry down a little with the back of a spoon.; Drizzle with a little of the extra virgin olive oil, sprinkle with the sea salt, and place back into the oven for about 14-20 mins.; When the tart is ready, remove it from the oven and add the peas, a good sprinkling of dill, and another little drizzle of extra virgin olive oil. Serve with a leafy side salad.

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There are two other shop-bought ingredients in this tart, chosen for speed: one of them is Nush Creamy Almond M*lk Spread, and the other is Oatly Creamy…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4.
Unroll the pastry onto a clean work surface, and use a sharp knife to score a border around the edge of the pastry about 1-inch wide, being careful not to cut all the way through.
Lightly brush the scored border with plant-based milk, and bake in the preheated oven for 20 mins.
Meanwhile, combine the cream cheese, crème fraîche and lemon zest in a bowl, and season with salt and pepper.
Blanch your peas for a few seconds in boiling water, then run them immediately under a cold tap.
When the pastry is ready, take it out of the oven and remove the backing parchment and beans. If needs be, you can press the middle of the pastry down a little with the back of a spoon.
Drizzle with a little of the extra virgin olive oil, sprinkle with the sea salt, and place back into the oven for about 14-20 mins.
When the tart is ready, remove it from the oven and add the peas, a good sprinkling of dill, and another little drizzle of extra virgin olive oil. Serve with a leafy side salad.