Asparagus Puff Pastry Tart Recipe

Ingredients:

For the meal:
	Puff Pastry	6	Piece
	Asparagus (Preserves)	200	Grams

For the Mortar:
	Ricotta (Or Sweet Curd)	200	Grams
	Thick Cream	100	Grams
	Egg	2	Qty

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Instructions:

1. Remove the white part from the bottom of the asparagus with a knife. Boil in boiling salted water for four to five minutes and remove to cold ice water.
2. Peel off the hard parts and cut the ends into short pieces and the bottoms into long pieces. You can also use canned instead of fresh asparagus.
3. Line a square or rectangular tart pan with baking paper. Combine the three-by-three puff pastry sheets with a rolling pin in a square shape and place them in the tart mold. Poke holes in it with a fork.
4. Whisk together a packet of cream and two beaten eggs. Add ricotto (or sweet curd, labneh) cheese and mix.
5. Bake the tart base for five minutes in a preheated oven at 170 degrees, pre-bake and remove.
6. When the base has cooled, lay the long cut bottoms of the asparagus on it. Spread half of the cheese cream mixture you prepared over the asparagus.
7. Reserve five or six sprigs of asparagus to garnish. Place leftovers on tart and drizzle with cheese sauce and smooth out. Decorate with the asparagus pieces you have separated and bake in a controlled oven for 30 minutes at 170 degrees.
8. You can serve your browned tart, cold or warm, as desired. Enjoy your meal!
9. Note: If you want to make a lattice tart, combine the puff pastry and cut 1 cm strips and make a cage with these strips before baking.

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Pastry Vegetable