‘Spring isn’t just the perfect time to eat asparagus, it’s the only time’: Adam Liaw’s simple star tart

Name: ‘Spring isn’t just the perfect time to eat asparagus, it’s the only time’: Adam Liaw’s simple star tart
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 375g sheet butter puff pastry; 1 egg, lightly beaten; 150ml sour cream; 60g grated cheddar or tasty cheese; 2-3 bunches long asparagus, trimmed to about 20cm in length; salt and pepper, to season; olive oil, to serve

Adam Liaw

September 23, 2024

easyTime:30 mins - 1 hourServes:4

Spring isn’t just the perfect time to eat asparagus, it’s the only time. Not only are you buying a local ingredient at its very best, it’s one you’ve been looking forward to eating for nine months!

Ingredients

375g sheet butter puff pastry
1 egg, lightly beaten
150ml sour cream
60g grated cheddar or tasty cheese
2-3 bunches long asparagus, trimmed to about 20cm in length
salt and pepper, to season
olive oil, to serve

Method

Step 1
Heat your oven to 200C fan-forced (220C conventional). Place the puff pastry on a lined baking sheet and score the outside about 3cm from the edge. Bake for 10 minutes until lightly puffed. Use a tea towel to push down the centre, leaving a raised edge.
Step 2
Mix the egg, sour cream and cheese and spread over the base of the tart. Lay the asparagus on top, alternating the direction of the spears. Season with salt and pepper, return to the oven and bake for a further 20-25 minutes until the pastry is browned and the asparagus cooked through. Serve drizzled with a little olive oil.

Adam’s tip: If you need to join two sheets of puff pastry together, place them overlapping on baking paper, allow to thaw, then crimp the two pieces at the join using a fork.