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Betty Bossi Koch-Center
How it's done
Carefully unfold the pastry sheets, brush with a little butter, stack the sheets on top of each other, place on a baking tray lined with baking paper. Mix the cream cheese and water, spread on top of the dough, leaving a border of approx. 4 cm all the way around. Place the asparagus diagonally on top, fold the edges in a little. Brush the asparagus and the edges of the tart with the remainder of the butter, salt the asparagus.
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, drizzle the hot tart with honey.
|Tip:||Replace the green asparagus with thin green asparagus. These won’t need to be halved lengthwise.|
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