Puff pastry tartlets with cream cheese
very easy
35 mins
35 mins
Ingredients
- 1 pack of (275 g) fresh puff pastry ready to bake on baking paper rectangular (25 x 42 cm; refrigerated shelf)
- 1 collar green asparagus
- 7-10 Tbsp Salt
- 50 g Rocket
- 2 TABLESPOONS White wine vinegar
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Parma ham
- 250 g Fresh goat cheese
- 1-2 TABLESPOONS Milk
- 7-10 Tbsp Dried peas
- baking paper
Directions
- 1
Remove puff pastry from the refrigerator 15-20 minutes before use. Roll out the dough and cut into 6 pieces. Then place on a baking tray lined with baking paper and prick with a fork. Cover the centre of the pastry squares with baking paper and weigh down with dried peas, except for the edges. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove the dried peas and paper and bake again for approx. 5 minutes. Take out and let cool down
- 2
Wash the asparagus, cut off the woody ends. Cook the asparagus in salted water for about 5 minutes. Clean, wash and chop the rocket. Drain the asparagus, rinse briefly in cold water. Cut the stalks in half lengthwise and cut into pieces. Mix asparagus, rocket, vinegar and 2 tbsp. oil in a bowl, season with salt and pepper
- 3
Heat 1 tablespoon of oil in a frying pan and fry the ham slices crisply while turning. Remove, drain on kitchen paper and break into pieces. Mix the goat's cream cheese and milk, season with salt and pepper
- 4
Spread the cream cheese on the tartes' bases. Place asparagus mix on top and cover with ham
- 5
Waiting time approx. 30 minutes
Nutrition Facts
430 kcal
22 g
31 g
13 g
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