Asparagus Cheese and Potatoes Puff Pastry Tart. Place shredded or grated parmesan cheese on the puff pastry. Season with a pinch of salt and pepper. Place shredded or grated parmesan cheese on the puff pastry.

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Line up the asparagus on top of the cheese. When you remove the sheet, the pastry will be super puffy. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. We can cook Asparagus Cheese and Potatoes Puff Pastry Tart using 11 active ingredients as well as 11 actions. Here is how we achieve.

Ingredients of Asparagus Cheese and Potatoes Puff Pastry Tart

Detaile. 10 of Asparagus.
Directions. 3 of Potatoes.
Detaile. 3 of Small Zucchini.
Directions. 2 of eggs.
Step by step. of Cream.
Instructions. 100 of Gouda.
Instructions. 70 g of Parmigiana Reggiano.
Detaile. of Salt.
Detaile. of Pepper.
Detaile. 1 of layer of Puff Pastry.
Instructions. of Milk.

Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto the preheated baking tray. Arrange the asparagus end to tip across the puff pastry. Trim any pieces that are too long.

How to Process To Make Asparagus Cheese and Potatoes Puff Pastry Tart

Peel the 3 small zucchini’s and cut in small dices. Peel 2 potatoes and cut in small dices..
Add oil to a pan and add the zucchini’s and the potatoes. Cook until soft..
Peel the other potato and cut in very fine slices..
4. Take the bottom part of the Asparagus and chop. 3 cm.
Put water to boil and add the asparagus, leave to boil for 5 minutes. Then take the asparagus out and dry them..
Put water to boil and add the slices of potato. Leave to boil for 10 min..
Dry the potatoes and add grated Parmesan cheese..
Prepare the cheese sauce. Add the cream and 100 g of Gouda Cheese and stir. Add a bit of milk to the sauce..
Then add the previously cooked diced zucchini and potatoes to the sauce and mix, add salt and pepper..
Put in the oven for 20 minutes at 180 C.
Put the puff pastry in the oven at 180 for 5 minutes. Then take out of the oven and add the cheese sauce with the zucchini’s and the potatoes to the puff pastry. Beat 2 eggs and add over. Then add the asparagus and add the potatoes with Parmesan to cover..

Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper. Brush the edges of the pastry with beaten egg. Flakey, buttery puff pastry makes a light and lovely base for the tart, and it requires no effort beyond unrolling. The rest of the toppings—creamy ricotta cheese, nutty Parmesan, and salty prosciutto—complement the asparagus and demand no cooking at all. We enjoyed this easy asparagus tart with puff pastry for.

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