Asparagus and Carrot Puff Pastry Tarts

Asparagus and Carrot Puff Pastry Tarts

Welcome back to Right Side Up Cooking and today we’re not going all topsy turvy with these Asparagus and Carrot Puff Pastry Tarts.I’m laying puff pastry onto an oiled and seasoned baking sheet and then making an all in one cheese and mustard white sauce that gets spread all over the pastry sheets.

I then lay asparagus and carrots onto the sauce, brush the edges with egg wash and bake in a hot oven until puffed and golden. And in a dramatic left-field turn we’re not flipping anything over so we simply reveal these glorious asparagus and carrots tarts of joy!

Recipe:

1 x 320g sheet ready-rolled puff pastry (I use JusRoll) – cut in half
6 asparagus spear
4 baby carrots (same length and thickness as the asparagus)
1 large salad onion – cut into rings
fresh thyme
salt and pepper

For the cheesy white sauce:

250ml semi-skimmed milk
25g plain flour
25g butter
75g cheddar cheese – grated
1 teaspoon wholegrain mustard
salt and pepper

Pre-heat the oven to 180C (fan) / 356F

Line a baking sheet with parchment paper, then drizzle a little olive oil onto the parchments and season with salt and pepper.

Place a medium saucepan onto a medium heat and add the milk, butter and flour and gently whisk and continue to whisk for about 5 minutes until the flour is absorbed and the butter is melted and the sauce starts to thicken. Once nice and thick, take the pan off the heat and stir in the cheese and mustard. Season with a little salt and pepper and set aside to cool by half.

Place the two pieces of puff pastry onto the oiled and seasoned baking sheet and cut a boarder into each piece 1 cm inside the edge. Don’t cut all the way through. Brush the boarder with beaten egg.

Carefully pour the sauce onto the pastry sheets inside the cut boarders and spread out. Lay the asparagus, carrots and onions onto the sauce and season well with salt and pepper and fresh time.

Bake for 25 mins or until puffy and golden. Serve warm