Cream and asparagus tartlets

    50 min

    Delicious puff pastry treats ideal for brunch served with scrambled eggs. I think using the mixture of cheeses really adds a unique twist. Just make sure you don't have a soggy bottom pastry!

    Norfolk, England, UK
    2 people made this

    Makes: 4 tartlets

    • 16 asparagus spears
    • 1 sheet puff pastry
    • 2 tablespoons ricotta cheese
    • 2 tablespoons cream cheese
    • 1 tablespoon soured cream
    • 1 tablespoon mascarpone cheese
    • salt and pepper to taste
    • good quality olive oil
    • Topping
    • 1 small handful of Parmesan shavings

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / 160 C Fan / Gas 4.
    2. Steam the asparagus till almost cooked then place in a colander to dry. Cut your pre-rolled pastry into quarters and fold the edges to make a pastry case.
    3. Incorporate the cheeses and soured cream using a whisk. Spread evenly onto the pre-rolled pastry (not too thick). Put four asparagus spears on each tartlet. Drizzle olive oil and season.
    4. Bake for 15 minutes then take out and disperse the Parmesan shavings. Bake for 15 more minutes. Enjoy!


    For the best flavour, use cold pressed olive oil. The extra cost will be worth it!

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    Reviews in English (1)


    Really easy but looks very impressive  -  30 Aug 2012