Alex says “This recipe is quick and easy - using bought puff pastry it’s a twist on a classic quiche. Crème fraiche, eggs and pink peppercorns work together beautifully and the final result looks & tastes divine. Sometimes I like to make tiny individual tarts for picnics!”
- Preheat your oven to 200c and line a baking tray with baking paper.
- On a floured surface, roll out the puff pastry to fit the baking tray and use a knife to score a 2cm border around the edge but without cutting through the pastry completely.
- Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the base inside the border and set aside to cool.
- In a bowl, mix the crème fraiche, eggs and yolk and the parmesan together, lightly season, then empty the filling onto the chilled pastry, ensuring that none goes over the border.
- Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the border with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.
- Bake for about 20 -25 minutes until the pastry is golden brown and the filling is cooked.
