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There's very little slog involved in this easy recipe, and the results are impressive. These are delicious served straight from the oven with a crisp salad, or eaten cold as a picnic or light lunch.


  • 500g/1lb 2oz ready made puff pastry

  • 1 onion, sliced

  • 16 medium asparagus spears

  • 1 egg, beaten

  • 2 tbsp grated parmesan cheese

  • olive oil

  • salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Roll out the pastry to 0.5cm/¼in thick. Cut the pastry into 4 rectangles of 20x10cm/8x4in.

  • 3.

    Fry the onion in the olive oil until it is softened without colour and set aside to cool

  • 4.

    Blanche the asparagus in boiling water for one minute, remove, and run under cold water until cold and set aside.

  • 5.

    Spread the onion over the pastry, leaving a 1cm/½in border of pastry around the edge.

  • 6.

    Lay the asparagus spears lengthwise on the pastry, placing the spears side-by-side until the onion is covered. Brush the asparagus with olive oil.

  • 7.

    Brush the exposed pastry with the beaten egg. Scatter the tarts with grated parmesan and season with salt and pepper to taste.

  • 8.

    Bake the tarts in a preheated oven for 15-20 minutes, until the pastry is golden brown.

  • 9.

    Remove the tarts from the oven and serve.

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