Asparagus & sorrel puff pastry tart

Ed Smith

Makes 1 tart

Ingredients

500g asparagus (medium-fine thickness); 50g sorrel leaves; 200ml full fat creme fraiche; 25g parmesan, finely grated; 1 tbsp light olive oil; 320g ready-rolled all butter puff pastry sheet

Method

Preheat the oven to 200C. Place a wide saucepan of well-salted water over a hot hob and wait for it to come to the boil.

Snap the woody ends from the asparagus, discard those ends and set the spears to one side. Chop three-quarters of the sorrel leaves very finely. Decant the creme fraiche into a bowl and stir the chopped sorrel and parmesan through it.

Once the water is at a rapid boil, add the asparagus spears and blanch for 30 secs. Drain through a sieve, chill completely under running cold water, then leave to dry for 1-2 mins. Finally, roll the spears in the olive oil.

Unroll the pastry sheet (if your pastry is not ready-rolled, roll it out to a rectangle around 2-3mm thick). Put a sheet of baking parchment on a large baking tray. Lay the pastry flat on top, then lightly score a border 3cm from the edge using the blunt edge of a knife.

Spread the creme fraiche and sorrel paste over the top, right up to the edges of the border, then arrange the asparagus spears across the middle. The tart looks good and cuts well if they’re lined up in a neat row, standing to attention like soldiers.

Put the baking tray towards the top of the now-hot oven and bake for 20-25 mins, until the pastry edges are puffed and golden, the creme fraiche base bubbling and burnished, and the asparagus slightly charred.

Allow to cool for 5 mins, then finely shred the remaining sorrel and sprinkle over the top. Serve with a sharply dressed green salad and some tomatoes in good olive oil on the side. The tart is also enjoyable at room temperature.