- 500g (1lb 2oz) asparagus
- 75g (3oz) parmesan
- 100g (4oz) half fat crème friache
- 3 tbsp pesto
- 300g (10oz) ready rolled puff pastry
- 4 tbsp pine nuts
- 1 medium egg, lightly beaten
- Basil leaves, to scatter
Preheat the oven to 200C/180C fan/400F/Gas 6. Cook the asparagus in boiling water for 1 minute. Drain and refresh in cold water. Set aside.
Finely grate half the parmesan and mix through the crème fraiche with the pesto.
Unroll the pasty and cut into 6 rectangles. Using a sharp knife, score a border on each tart, 1cm from the edge. Spread the pesto mixture inside each border and divide the asparagus between the tarts. Scatter with the pine nuts and brush the pastry borders with the beaten egg. Transfer to the oven and bake for 15-20 minutes.
Using a peeler shave the remaining parmesan. Scatter the tarts with the parmesan & black pepper to serve.
If you have lots of mouths to feed save time and make one large tart instead