I can’t get enough pastry this week. I just can’t. Sweet tarts, savoury, small little leftover bits crisped with peanut butter and a drizzle of maple syrup, to have on top of sweet raspberries mixed with coconut cream. That was awesome. Today, I decided I wanted a tart for lunch, with a whole meal in it. Pastry as a plate, a crisp flaky gorgeous one.
I have made puff pastry before, but not today. And not often. It is a faff. (I respect, admire and worry about home cooks who frequently make it). I used shop bought which made this speedy and not very challenging at all. One of the first of the seasons bright tomatoes, a joyful yellow one bursting with sunshine. Some stout asparagus spears in pancetta straight jackets, crisped to submission, a pert egg and a light cover of cheese with the intention of gently covering the yolk so that it didn’t blister in the heat and giving it an extra layer of magic. A little chilli just to wake it all up. On top of that some crisped kale, because you have to.
Very simple and it looks impressive. Give it a blast!
The perfect summer tart!
- 1 x sheet shop bought puff pastry (all butter if you can get it)
- 1 large tomato (I used a gorgeous yellow one)
- 2 eggs
- 3 asparagus spears
- 3 x slices pancetta (or ham or bacon - sliced thin if you can)
- a little grated cheddar or parmesan
- a handful of kale, torn from the stem
- a little light oil like rapeseed or sunflower oil
- 1 egg for egg wash
- sea salt and a little mild chilli