Asparagus in puff pastry with cheese and tomatoes
Asparagus in puff pastry with goat cheese and sun-dried tomatoes is an idea for a quick, tasty and easy to prepare snack. Puff pastry works perfectly in this type of baking, it is crispy and rises nicely while baking. To prepare this snack, of course, you need puff pastry, either home-made or shop-bought, green asparagus, grated goat cheese, and sun-dried tomatoes. Combine the grated cheese with chopped tomatoes, place it on the pastry, covered with asparagus and fold the sides of the pastry over the whole thing. Brush the top with egg and sprinkle with sesame seeds. You need around 10 minutes to prepare this snack, plus the baking time, which is an additional 25 minutes. I encourage you to try the recipe for asparagus in puff pastry with cheese and tomatoes. I hope you will enjoy it.
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Ingredients for asparagus in puff pastry with cheese and tomatoes.
- 300 g puff pastry
- 50 g sun-dried tomatoes in olive oil
- 150 g grated goat cheese
- 16 pieces of green asparagus
- 1 egg
- 1,5 tablespoon of white sesame seeds
How to make asparagus in puff pastry with cheese and tomatoes.
Cut the sun-dried tomatoes into strips. Grate the goat cheese on the large holes of a grater. Mix it in a bowl with the sun-dried tomatoes. Remove the puff pastry from the packaging, place it on a board or kitchen counter and divide it into 8 equal parts. Place about a tablespoon of the cheese-tomato mixture in the middle of each piece of the pastry. Arrange two asparagus on each piece. Fold the pastry from both sides towards the centre (see the video). Then, place each pastry pocket on a baking tray lined with baking paper. Brush with egg and sprinkle with sesame seeds. Place the snacks in the oven preheated to 200 degrees Celsius for 25 minutes.
Good to know when making asparagus in puff pastry with cheese and tomatoes.
Both fresh and frozen puff pastry can be used in this recipe. Frozen puff pastry must first be thawed in the refrigerator before using. When working with puff pastry, you should do it quickly and the pastry should spend as little time as possible at room temperature. Otherwise, it will become soft and sticky, and during baking, the layers characteristic of this pastry will not form, or at least there will be much fewer of them.
It is necessary to remove the hard, stringy part of green asparagus, which is located at the base and slightly above it. I always bend the asparagus slightly until it breaks, then throw away the lower part that is formed after it breaks.
The goat cheese can be replaced, for example, with Gruyere cheese or any other intensely flavoured cheese.
Do you like dishes with green asparagus? If so, try our recipe for Baked asparagus with parmesan.
