Veggie Spear and Soft Cheese Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 11 ozs gluten-free puff pastry
- 18 ozs Asparagus
- ¾ cup grated Parmesan
- ½ cup Crème fraiche
- 1.333 cups Goat cheese (sliced)
- 1 egg (beaten)
- 1 Tbsp olive oil
- mint
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
2.
Roll out the pastry and cut into 4 even-sized rounds. Place the rounds on the baking tray and score a border 1cm|1/2" from the edges with a sharp knife, but don't cut right through the pastry. Lightly prick the middle area with a fork.
3.
Cook the asparagus in a pan of boiling water for 1 minute. Drain and refresh in cold water. Set aside.
4.
Mix together the parmesan and creme fraiche.
5.
Spread the mixture inside each border and divide the asparagus between the tarts.
6.
Arrange the sliced cheese on top and drizzle the tarts lightly with oil. Brush the pastry borders with the beaten egg.
7.
Bake for 15-20 minutes until the the cheese has melted and the pastry is golden and crisp. Sprinkle with mint leaves.
