Ingredients

• • 1 sheet Borg’s puff pastry
• • 2 bunches fresh asparagus, ends trimmed
• • 150ml sour cream
• • ½ cup Parmesan cheese, finely grated
• • 2 tsp fresh thyme
• • Zest of a lemon
• • Salt and pepper
• • 1 egg, whisked
• • Extra virgin olive oil to drizzle

Method

This asparagus tart is a sensational salute to Spring and makes an easy meal, served with a salad.

Heat oven to 220/200 C fan forced and line a tray with baking paper.

Using a knife, lightly score a 1.5 cm border around the edge of the puff pastry (do not cut through the pastry). Place on a baking tray and bake for 10 mins until the pastry is puffed and lightly golden.

Gently push the centre of the pastry down, leaving the scored border.

Combine sour cream, most of the egg (save a small amount to brush the pastry), parmesan, thyme, lemon zest, salt, pepper and mix well.

Spread the mix onto the pastry, staying within the border then top with asparagus spears.

Brush the edges of the pastry with the remainder of the beaten egg.

Return the tart to the oven and bake for 15-20 minutes until the pastry is golden and the filling is set.

Remove from the oven and allow to cool for 5-10 minutes. Drizzle with extra virgin olive oil. Slice and serve with a green salad.