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Asparagus, Horseradish and Parmesan Tart

Servings :
Preparation Time :
Difficulty : Moderate 

A bit of a finicky recipe, but the flavours work and made it worth the extra effort.

Ingredients

500g asparagus spears
1 x 375g pack of ready-rolled puff pastry
4 egg yolks
200g crème fraiche
100ml double cream
2 tbsp freshly grated Parmesan *
2 tbsp strong horseradish
Sea salt and freshly ground pepper
Beaten egg for brushing
1 tbsp finely chopped chives

Method

1. Clean the asparagus and trim any white ends or peel with a vegetable peeler

2. Remove the pastry from the fridge 10 minutes before use

3. Preheat the oven to 220c, 425f, Gas mark 7

4. Unroll the pastry and place on a baking sheet

5. Take a sharp knife and with the point score a line round the pastry about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg

6. Lay the asparagus in a neat line, all the tips facing the same way inside the border of the pastry

7. Mix together the crème fraiche, egg yolks, chives, horseradish and cream, season and spread over the asparagus tart and sprinkle with the Parmesan

8. Place in the oven for 35/40 minutes until golden brown and cooked (turn the oven down to 190c if the pastry is beginning to catch)

9. Serve with a tomato, basil and rocket salad

* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.





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