Brie & Asparagus Tart

serves 4   prep: 10 mins   cook: 20 mins



  • 1 sheet ready-rolled frozen puff pastry, partially thawed
  • 1 egg
  • 1 1/2 tbsp pure cream
  • 2 tsp dijon mustard
  • 2 bunches asparagus, trimmed, blanched
  • 70g True Organic Brie, sliced
  • Salad, to serve


  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
  2. Place pastry on prepared tray. Using a small knife, make a 2cm border around edge of pastry (be careful not to cut right through). Using a fork, prick centre of pastry 4 times. Bake for 6 minutes or until puffed and just starting to brown.
  3. Meanwhile, whisk egg, cream and mustard together in a small bowl. Season with salt.
  4. Remove pastry from oven. Carefully re-cut along border line (be careful not to cut right through). Press down on centre of pastry. Arrange asparagus, in a single layer, over pastry. Top with brie. Pour over egg mixture. Season with pepper. Bake for 9 minutes or until pastry is golden and egg mixture just set. Serve with salad.