Ingredients 200 g puff pastry
1 bunch asparagus 12 cherry tomatoes
4 eggs 125 ml double cream 100 g
spreadable cream cheese Salt and pepper
Preparation Preheat oven to 200 º. Roll out the pastry dough on a floured flat surface. Place on a baking tray with baking paper and place over chickpeas to make weight. Keep 10 minutes, remove from oven, remove beans and bake 3 minutes more. Remove the woody asparagus, cook in boiling salted water until tender, drain and set aside. Wash and halve the cherry tomatoes.
Beat eggs with cream and cheese, and season. Fill the tartlet with asparagus and tomatoes and cover with the mixture. Put back in the oven and keep 15 to 20 minutes or until the cake has risen and lightly browned.
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