Mini spring tarts
Ingredients
for 4 person
1 | puff pastry dough, rolled into a rectangle |
1 | egg, beaten |
200 g | feta |
½ dl | water |
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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