Friday 24 November 2017

Asparagus, marscapone & Cashel Blue slices

Tana Ramsay

Makes 4 slices.


1 bunch asparagus, 450g/1lb, untrimmed

Salt and black pepper

Plain flour, for dusting

2 x 375g/13oz sheets ready-rolled puff pastry

Butter, for greasing

2 large free-range eggs

250g/9oz mascarpone cheese

200g/7oz Cashel Blue cheese, cut into 5mm/¼in chunks


Trim and blanche the asparagus. Trim off the woody ends; approximately the bottom third. Bring a pan of salted water to the boil, drop in the asparagus and simmer for a couple of minutes, until just tender. Drain and plunge into a bowl of iced water.

On a lightly floured surface, cut each of the pastry sheets into two evenly sized square shapes. Lightly grease two baking sheets and line with parchment paper.

Place two pastry squares on each of the lined baking sheets and score a border about 1.5cm (5/8in) around the edge of each square, then prick the bases with a fork, cover loosely with cling film and chill for 30 minutes. Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

Bake the pastry squares for 10-15 minutes, until golden and the edges have puffed up ready to encase the filling. Remove from the oven but keep the oven on.

Mix the eggs, mascarpone, salt and pepper in a mixing bowl, then divide the mixture between the pastry cases. Arrange an equal quantity of asparagus on top of each filled tart and sprinkle over the Cashel Blue chunks. Return the tarts to the oven and bake for 15-20 minutes, until the egg and mascarpone mixture has just set.

Leave to cool slightly before serving.

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