Seasonal spring cuisine: This fresh puff pastry tart with green asparagus and a light sour cream cheese cream is baked golden in no time.
After you have bought fresh asparagus at the fresh market or in the supermarket, you are now spoiled for choice. Whether green or white – the seasonal vegetables can be processed into numerous delicacies. In addition to the classic asparagus cream soup made from just five ingredients, a creamy gnocchi pan with green asparagus, for example, is ready in no time.
Crispy instant recipes: cooking and baking with puff pastry
If you need something particularly quick, we recommend going to the fresh food counter in the supermarket. Because there is also ready-made, rolled-up puff pastry here. With a few fresh vegetables you can conjure up a balanced and guaranteed delicious meal in a relatively short time. This is demonstrated not least by Mediterranean puff pastry snails – the perfect finger food for your next picnic by the lake.
And sweet delicacies can also be quickly conjured up from puff pastry. Buttery puff pastry pockets with a fruity jam filling are just as impressive as a quick apple tart made from puff pastry with a subtle note of cinnamon.
Ingredients for the puff pastry tart with green asparagus
For a baking sheet of asparagus tart you need:
1 roll of puff pastry (about 270 grams)
300 g asparagus (green)
1 clove of garlic
1 bunch of herbs (chives, parsley or cress)
2 eggs (M)
100 g sour cream
100 g cream cheese
Some nutmeg (grated)
salt and pepper
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This is how quickly you can bake the light asparagus tart until crispy
While the oven is preheating to 200 °C top and bottom heat (alternatively: 180 °C fan oven), roll out the puff pastry and place it on a baking tray lined with baking paper. Fold the edges inwards so that an edge about one to two centimeters high is created. Prick the rest of the rolled out dough several times with a fork.
Remove the woody, lower end of the asparagus spears and peel the lower quarter of the spears. These are blanched in lightly salted water for around three to five minutes and then quenched in ice cold. Drain in a colander.
In the meantime, stir the sour cream together with the cream cheese and eggs until smooth. Peel the garlic, dice finely and mix in too. Then season with salt, pepper and nutmeg. Spread the cream cheese mixture as evenly as possible on the puff pastry and spread the blanched asparagus spears over the cream.
While the tart bakes for about 20 to 25 minutes on the middle shelf in the preheated oven until golden, you can wash and finely chop the herbs of your choice. After baking, garnish the tart with the herbs and enjoy while still warm from the oven. Bon appetit!
Tip
: Want more seasonal vegetables? Then how about a scoop of creamy vanilla ice cream for dessert, garnished with homemade rhubarb compote?