Who doesn’t enjoy a tart of some description (ooh er!) but sometimes you just don’t have the energy or time to put in making one from scratch. Not that I know many people who make their own puff pastry! But in a pinch when I can’t be bothered to make my own shortcrust pastry like I do for quiche. I buy puff pastry, chuck some toppings on and stick it in the oven for 15 minutes or so and voila! Quick and easy tea with minimal effort but plenty of taste.
- puff pastry – ready rolled
- fine asparagus tips
- ball fresh mozzarella
- 1 egg
If you are just making for you, half the amount of the pastry, mozzarella and asparagus. Preheat your oven to 180c
On a baking tray lined with baking paper, spray with oil and place the pastry onto the paper. Crack your egg into a glass and mix (add milk if you wish) then brush on the pastry to form a glaze. With a sharp knife gently score a border on the pastry.
Next break off the ends of the asparagus or trim to fit the pastry. Place your asparagus onto the pastry it is up to you how you do this but I found that vertical works best and is more evenly spread than horizontal. Place into the centre of the oven for 12 minutes.
After the timer has finished remove from the oven and start tearing pieces of mozzarella off and just drop onto the tart in any way you fancy. I have found that if you do it this way round rather than the cheese first you aren’t left with soggy pastry! Which if you have ever had soggy puff pastry before you will know isn’t pleasant.
At this point you can add any herbs you fancy I of course added chilli flakes! Put the tart back into the oven until the cheese has melted and then enjoy!