• Nava

ASPARAGUS TART





Asparagus tart with the most delicious mustard sauce

I wanted to have some simple recipes up my sleeve before I left for Melbourne to make for my stepchildren for Christmas. I wanted to make up for not being able to see them and feed them due to lock down.

I have a list of recipes too, that I want to make for them and this one is definitely the first on the list, ideal for a brunch/lunch meal.

The sauce is full of flavour. It looks uber impressive and so easy to make.



Ingredients

27-30 pieces of Asparagus

2 sheets puff pastry thawed but not too soft or it will be difficult to work with.

Pieces of asparagus

¾ - 1 cup mozzarella

1 ½ teaspoons onion salt

1 teaspoon dijon mustard

½ tablespoon honey

½ tablespoon olive oil

½ tablespoon lemon juice

¼ - ½ teaspoon grounded black pepper

Nuts of your choice (I used ½ cup of toasted and crushed hazelnuts)


Method

Pre-heat the oven to 200C

In a small bowl mix onion salt, Dijon mustard, honey, lemon juice, olive oil, and black pepper, set aside.

Line a baking a flat baking tray with baking paper, put a little oil on the tray before putting the baking paper so the baking paper doesn’t slide in the tray when working with the pastry.

Place the two pieces of pastry on top of baking paper and fold the edges, set aside

Trim the asparagus to fit the pastry case you have created. In a heatproof rectangular dish blanch the asparagus (submerge asparagus in boiling water from the kettle for 3-4 minutes).

Drain the asparagus and gently dry the dish and the asparagus with a tea towel or paper towel.

Place the asparagus back in the rectangular dish and pour ¾ of the mustard mixture. Using your hands coat the asparagus with the mustard mixture, using a basting brush, brush the remaining mustard and honey mixture all over the base of the pastry, excluding the edges.

Sprinkle mozzarella (or any cheese you desire) evenly all over base excluding edges.

Line the asparagus in a row on top of cheese and bake in the oven for for 25- 30 min or until

Pastry edges are golden.





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