Small asparagus tarts

9 tarts | 25 minutes
Crisp and easy little tarts. Serve as a starter or as a tasty snack.

• 3 sheets of puff pastry
• 1 egg
• Water
• 100 g crème fraiche, 38%
• ½ tsp Dijon mustard
• Salt and pepper
• 1 bunch green asparagus, 400 g
• Olive oil

Topping

• 200 g rinsed lumpsucker caviar
• 100-200 g crème fraiche, 38%
• Fresh herbs, e.g. chervil, dill, chives
• Lemon

Cut each pastry sheet into three so you have nine pieces in total.

Switch on the oven at 180°C on the fan setting, and place the pieces of puff pastry on baking sheets.

Score around the edge of each piece of pastry. Not too deep, just a shallow cut to create a border.

Whisk the egg with 2-3 tablespoons of cold water and brush the pastry edges with the egg.

Mix 100 g of crème fraiche with a little Dijon mustard, salt and pepper, and place a dollop in the middle of each piece of puff pasty.

Break or cut off the woody end of the asparagus spears and discard. Cut the asparagus spears to fit the tart – ideally so they don’t extend beyond the border.

Distribute the asparagus on the puff pastry, drizzle with a little olive oil and season with salt and pepper. 

Bake the tarts in the oven for about 15 minutes, or until crisp and golden.

To serve
Top the warm tarts with lumpsucker caviar, crème fraiche and herbs. Season to taste with salt and pepper and serve with lemon.

TIP: If you are unable to find lumpsucker caviar, use smoked salmon or salmon caviar instead.