Asparagus tart with honey mustard dressing

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper.

2. 2

   Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines.

3. 3

   In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines.

4. 4

   Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts.

5. 5

   Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border.

6. 6

   Bake the tart for 20-35 minutes, or until the pastry is golden brown and risen at the edges.

7. 7

   Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar.

8. 8

   When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.