Asparagus and Spinach Tarts
Photography by Aaron McLean.
A savoury take on a Danish pastry, this is delicious for brunch or lunch served with a crisp salad. It’s important to use thin asparagus spears for these tarts, as thicker ones may take too long to cook.
Serves: 4
INGREDIENTS
2 sheets pre-rolled puff pastry
Filling
100 grams spinach, tough stems removed and well washed
100 grams cream cheese at room temperature
1 clove garlic, crushed
finely grated zest 1⁄2 a lemon
1⁄2 teaspoon ground fennel seeds
sea salt and freshly ground pepper
To assemble
12-16 slim spears of asparagus
8 thin slices salami, 7 or 8 cm diameter
olive oil
1 egg, lightly beaten (egg wash)
sesame or mustard seeds
METHOD
Preheat the oven to 200 ̊C.
Filling: Put the spinach in a bowl, cover with boiling water and turn to wilt. Drain and refresh in cold water. Place in a clean tea towel and squeeze out all the moisture. Chop finely. Beat the cream cheese until smooth then mix through the spinach, garlic, lemon zest and ground fennel. Season.
To cook: Cut each sheet of pastry into two 12 cm x 12 cm squares.
Spread the spinach cream in a 6 cm wide strip, diagonally from corner to opposite corner over the pastry. Toss the asparagus in a little olive oil and season. Loosely wrap in the salami and place on top of the spinach cream.
Brush the pastry border with egg wash and fold in the two corners, leaving the ends and tips of the asparagus uncovered. Brush the pastry with the egg wash and sprinkle with sesame or mustard seeds. Bake 25 minutes or until the pastry is fully cooked and a deep golden colour.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.