for 4 person

Puff pastry dough

1	puff pastry dough, rolled into a rectangle
1	egg, beaten

Spread

200 g	feta
½ dl	water

Topping

1 tbsp	olive oil
1	garlic clove, squeezed
200 g	mini asparagus
1 bunch	radish incl. green parts, greens set aside, radish quartered
¼ tsp	salt
1 tbsp	white balsamic vinegar
1 tbsp	olive oil
a little	pepper

How it's done

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.

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