Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puff pastry dough
Spread
Topping
How it's done
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Puff pastry dough
Roll out the dough, cut in half lengthwise, slide onto a baking tray along with the baking paper, prick firmly with a fork. Brush the dough with egg.
Bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, transfer to a cooling rack and leave to cool.
Spread
Puree the feta and water, spread over the tart bases.
Topping
Heat the oil in a frying pan, stir fry the garlic and asparagus for approx. 3 mins. Add the radishes, cover and cook for approx. 3 mins., season with salt. Mix in the balsamic, spread on top of the tarts. Finely chop the reserved radish greens, mix with the oil, drizzle over the tarts, season.
| Tip: | Drizzle 1 tbsp of honey over the tarts just before serving. |
|---|
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