Asparagus tarts

Name: asparagus tarts
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 200 ml balsamic vinegar; 1 el granulated sugar; 500 g fresh white asparagus; 2 medium sized egg; 125 g creme fraiche; 1 toe garlic; 6 slice frozen butter butter puff pastry grab 10 slices, thawed; 4 el almond shavings container 55 g; 10 g fresh flat parsley container of 20 g

Dutch asparagus tarts with puff pastry, almond shavings and balsamic vinegar

Ingredients

Kitchen Stuff

1 baking paper

Directions

Boil the vinegar with the sugar in 30 minutes on low heat until syrup.
Meanwhile, peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cook the asparagus for 10 minutes in plenty of water. Drain and let cool.
Preheat the oven to 200 ° C.
Beat the eggs lightly. Add the crème fraîche, press the garlic above and whisk through. Season with salt and pepper.
Place 4 slices of puff pastry on a baking tray covered with parchment paper. Halve the rest of the slices and stick them to the 4 whole slices into rectangles.
Divide the asparagus over the puff pastry. Stretch the puff pastry a bit lengthwise and roll the sides up approx. 1 cm into cakes. Divide the egg mixture over it.
Bake the tarts in approx. 20 minutes in the middle of the oven until golden brown.
Roast the almond shavings in a frying pan without oil or butter. Allow to cool. Slice the parsley.
Sprinkle each tartlet with 1 tbsp balsamic syrup and sprinkle with the almond shavings and parsley. Tasty with arugula. Bon appétit! .