This dish is perfect over the weekend for a light easy going luncheon – It can be made in advance, eaten hot or cold & is perfect if you are having a few people over.
Ingredients
- 1 sheet of puff pastry
- 1 bunch of asparagus – ends cut off
- 2 burrata or fresh mozzarella
- 75 ml honey
- 1 tsp red pepper flakes
- Pecorino or Parmesan cheese
- 2 tbsp of olive oil
- Sea salt and cracked black pepper
- 1 egg yolk
- 50 ml of cream mixed
- 100g buttermilk ranch
Method
- Roll out your pastry into a rectangle
- Make a 1 inch border on the pastry with a knife – be careful not to cut all the way through the pastry
- With a fork, make at least 12 incisions on the pastry within the border
- Brush the pastry with the egg wash & season with some salt
- Grate the pecorino cheese inside the border lines
- In a bowl, toss the asparagus in the olive oil with salt & pepper
- Arrange the asparagus on the tart, grate over more cheese
- Bake in a pre-heated oven at 180 degrees for 25 minutes
- Top off the tart with some fresh torn burrata.
- Finish with a few garden herbs – mint, basil parsley
- Heat the honey in a small saucepan with the chilli flakes & add to the ranch – serve alongside for dipping your tart
