Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to fit a baking sheet. Transfer to a parchment-lined baking sheet and score a 1-inch border around the edges with a knife, creating a lip.
- In a mixing bowl, whisk together the eggs, heavy cream, minced garlic, salt, and pepper until the mixture is smooth and slightly frothy. Set aside.1 clove garlic
- Arrange the trimmed asparagus spears within the scored border on the pastry. Drizzle the spears lightly with olive oil and sprinkle with additional salt and pepper if desired. Bake in the oven until the pastry edges are golden brown, about 10 minutes.1 clove garlic
- Remove the partially baked pastry from the oven and carefully pour the garlic cream mixture over the center, avoiding the border. Spread evenly with a spatula if needed. Return to the oven and bake until the filling is set and the crust is deep golden, about 15-20 minutes. The filling should be slightly puffed and shiny.1 clove garlic
- Once baked, remove the tart from the oven and allow it to cool slightly. The filling should be silky and hold together when sliced. Garnish with extra freshly ground pepper or herbs if desired. Slice into portions and serve warm or at room temperature.
Notes
Ensure the puff pastry is fully cooled before slicing to maintain clean cuts. Adjust baking time if using different pastry thickness or size.