Ingredients
- 1 roll puff pastry
- 15 ml butter
- ½ onion, chopped
- 60 g cheddar cheese, grated
- 80 g whole almonds, roughly chopped
- 150 g baby asparagus spears
- 2 eggs
- 250 ml fresh cream
- 1 g cayenne pepper
- Salt and pepper
Instructions
1. Unroll the pastry and press it into individual pie tins or one large one. Bake in the preheated oven at 180°C for 5 minutes.
2. In the meantime, melt the butter in a large pan, add the onion and sauté until glossy. Sprinkle the onion into the bottom of the pastry shell and then sprinkle the cheese over the onion. Top with the asparagus and chopped almonds. Place the pie dishes onto a large baking tray to avoid spilling.
3. Whisk the eggs, cream and cayenne pepper together, season with salt and pepper. Pour the egg mixture into the pastry shell until the filling is just covered.
4. Place the tray into the preheated oven at 180°C and bake for 30 minutes or until the tart is puffed up and the pastry is golden. Serve warm.
