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Wait until the tarts are completely cooled before packing them for your picnic.Īlex Scott and Jess Glynne are in a 'relationship' after 'keeping romance secret for the past few months' Brush the pastry border with the beaten egg and bake for 20-25 minutes, until golden and cooked through. Season, toss well to coat the spears in the oil, then divide them evenly between the tartlets. Put the asparagus in a bowl and drizzle over the olive oil. Snap the woody ends off the asparagus and discard them.Spread the gruyère mixture over the pastry rectangles, leaving a 2cm border. Season with black pepper (no need for salt – there’s enough in the cheese). In a bowl, combine the crème fraîche, Dijon, garlic, tarragon and gruyère.Unroll the puff pastry on to a baking tray and cut it into four equal rectangles. Preheat the oven to 200C/180C fan/gas 6.If you’re eating them as part of a larger spread, one tart per person will be plenty.ģ20g sheet ready-rolled puff pastry, defrosted if frozen The recipe makes four tartlets, which would satisfy two people if you’re not serving much else. These are so quick to make, especially if you buy ready-rolled pastry.
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