Individual puff pastry asparagus tartlets that are easy to customise (add an egg, bacon or both!). It's great for throwing together at the last minute but also impressive enough to serve to guests. This delicious and healthy tart is perfect with the parmesan and basil scattered over at the end and takes just 30 minutes to make.
Line a baking tray with baking paper. Unroll the puff pastry and lay out on a board or work surface. Cut out rectangles about 10x14cm/4x5.5in and place them on the baking tray.
ready-rolled puff pastry
Preheat the oven to 220C/425F. Then mix the lemon zest and a bit of salt and pepper into the cream cheese. Trim the asparagus so that it’s about 10cm/4in long.
2 ounces cream cheese, a few gratings of lemon zest, salt and pepper, asparagus
Score a 1cm/½in border all around each pastry rectangle, then prick the inside all over with a fork (this is to stop it puffing up in the oven). Brush the border lightly with a little milk.
a little milk for glazing
Spread half of the cheese all over each tart (inside the border), then lay half the asparagus over the tarts lengthways and all facing the same way. Bake for 18-20 minutes or until the pastry is puffed and golden.
About 5 minutes before the tarts will be ready, poach the eggs in a pan of boiling water for 3-4 minutes until cooked but still runny (if using). Also pan fry the bacon (if using. or air fry the bacon). Arrange the bacon over the top of the tart (I split a large rasher in half and placed it in a criss-cross pattern), then carefully place the egg over the top of that.
2 eggs, 2 large slices of bacon
Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.
parmesan shavings, fresh basil, a drizzle of extra virgin olive oil
Making ahead: These tarts are best made just before eating, but you can prepare your pastry and toppings ahead. Reheating/Freezing: Let cool, then store in the fridge for up to 3 days or freeze for up to 3 months in an airtight container. Reheat at 355F/180C for 5 to 10 minutes or until warmed through and crisp again.