About the Recipe
Wasabi and mustard come from the same family of plants, both being brassicas. But whereas mustard is derived from plant seeds, wasabi of made by grating the rhizome of its source pant, the Wasabi japanica. So, there's a distinct difference in the taste and in this recipe, that makes all the difference.
Ingredients
320g / 1oz ready rolled puff pastry sheet
(you’ll need a baking sheet if it doesn’t come with the puff pastry sheet)
100g / 4oz parmesan cheese
1 packet of cream cheese (165g/ 9oz)
some black pepper
5 baby tomatoes
1 tbsp wasabi paste
18 asparagus spears
a baking tray
oven at 220C / 428F (fan) for about for 18 minutes
tip:
I leave my ready rolled puff pastry sheet at room temperature for 20 - 30 minutes before rolling out.
Preparation
first, roll out your puff pastry onto your baking tray. don't forget to line the tray with a sheet of greaseproof baking paper. trim the ends off the baking sheet, so that it doesn’t burn when you bake your tart
grate the parmesan cheese. combine the grated cheese and the cream cheese in a bowl. sprinkle generously with black pepper. use a spoon to mix everything together gently
halve the baby tomatoes
pre-heat your oven to 220C / 428F (fan)
next, return to the pastry sheet. spread the wasabi paste over the pastry sheet, taking care not to split or tear the pastry
next, divide the cheese mixture into 6 spoonfuls. place these evenly onto the pastry sheet then spread the cheese mixture over the pastry sheet. leave about 1.5cm / 1/2inch around the edge of the pastry uncovered so that it will rise when you bake it
lay the asparagus spears over the pastry. if any of the spears are too long, cut them to size
decorate with the halved baby tomatoes between the asparagus spears
bake in the oven at 220’C for about 18 minutes. keep an eye on the pastry and remove whenit has risen and is lightly browned
transfer the asparagus tart to a cutting board or large plate and slice into pieces.
serve while hot