Those gorgeous little tarts came about on account of learning a submit on Dom’s blog, Bellau Kitchen, which you are able to see proper right here. He made them from scratch, making his private puff pastry, caramelising the onions and then together with the asparagus. I cheated, using ready made, ready rolled pastry, a jar of caramelised onion chutney and a couple of cheddar presented from the United Kingdom. I received the asparagus on Loches marketplace.
Throughout the asparagus season in France you’ll find mountains of white asparagus all over. Green asparagus is further our cup of tea on the other hand is far much less abundant and costlier. Delicious even though and effectively neatly well worth the money.
The tarts were finally unnecessary easy to make and in reality tasty with a bit of little bit of salad as a starter or on their own with apéritifs. You most likely can moreover make so much smaller permutations for nibbles through cutting the pastry into further squares and using smaller bits of asparagus.
1 pack of ready rolled puff pastry
a few sticks of asparagus, trimmed to remove the woody ends
a few tblsp caramelised onion chutney
a couple of handfuls of grated cheddar cheese, or other suitable onerous cheese
1 egg, beaten
Preheat the oven to 190C / 170 fan. Position a sheet of baking paper on a baking sheet. Remove the pastry from the refrigerator to ship up to room temperature (it will have to crack while you try to unroll it when it’s nevertheless cold).
Get ready dinner the asparagus in boiling water for approximately 5 mins until soft and remove from the pan.
Unroll the pastry and scale back into about 9 oblongs of more or less equivalent size. With a sharp knife, score all the way through the edge of each and every oblong, about 1cm in from the edge, now not cutting throughout.
Spread a teaspoonful of chutney thinly over each and every oblong of pastry, all the way through the scored margin. Lay 3 pieces of asparagus, trimmed to the best measurement, over the chutney and sprinkle some grated cheese on top.
Brush the pastry with beaten egg and bake for 20-30 minutes until the pastry is golden brown, the cheese melted and the chutney bubbling.
Serve warmth or at room temperature.
Serves 4 as a starter (2 each and every) or 8 with apéritifs. My maths tells me that that leaves one left over for the chef (or for a snack later).