- 1 sheet frozen puff pastry
- 1 free-range egg
- 2 tsp Dijon mustard
- 2 tbsp thickened cream
- 12 fresh asparagus spears, ends trimmed and sliced in half lengthways
- Salt and pepper, to season
- 80g Gruyère cheese, grated
- 60g macadamias, roughly chopped
- Fresh herbs, to serve (dill, parsley, watercress)
- Lemon wedge, to serve
- Preheat oven to 200°C fan-forced, and line a baking tray with baking paper.
- Place the puff pastry on the prepared tray.
- Using a small knife, carefully cut a 1-2cm border around the edge of the pastry. Prick the pastry base with a fork 4-5 times.
- Bake for 10 minutes until the pastry has puffed and is lightly golden.
- Remove from the oven and press the centre of the pastry down using the back of a spoon.
- Whisk together the egg, mustard and cream in a small bowl.
- Fold in half the cheese and stir to combine, then season with salt and pepper.
- Spread the egg mixture inside the pastry border.
- Evenly arrange the asparagus slices across the filling.
- Sprinkle with chopped macadamias and the remaining cheese.
- Bake for a further 15 minutes until the tart is firm and golden brown all over.
Substitute any cheese for Gruyère. Cheddar, camembert or parmesan would all compliment the other flavours perfectly.
Recipe courtesy of Australian Macadamias: https://www.australian-macadamias.org/consumer/
|Nutrients per serve