Simple to make and stunning to look at, this spring tart offers a vegetarian option.
- Portion size 12 servings
Ingredients
Method
Line 2 rimless baking sheets with parchment paper or grease. Set aside.In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.
Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; sprinkle with cheese and pepper.
In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.) Cut each into 6 pieces; serve warm or cool.
Nutritional facts Per serving: about
- Sodium 211 mg
- Protein 8 g
- Calories 228.0
- Total fat 14 g
- Cholesterol 46 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
%RDI
- Iron 11.0
- Folate 37.0
- Calcium 15.0
- Vitamin A 12.0
- Vitamin C 10.0
