- 1 tbsp flour for dusting
- 250g ready roll puff pastry
- 1 whisked whole large egg, for glazing
- 75g asparagus tips
- 150g strawberries, washed and halved
- 4 tbsp crème fraiche
- 2 large eggs, plus 1 extra yolk
- 10 crushed pink peppercorns
- 50g Parmigiano cheese, grated
- salt and pepper
Preheat your oven to 200c and line a baking tray with baking paper.
On a floured surface, roll out the puff pastry to fit the baking tray and use a knife to score a 2cm border around the edge but without cutting through the pastry completely.
Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the base inside the border and set aside to cool.
In a bowl, mix the crème fraiche, eggs and yolk and the parmesan together, lightly season, then empty the filling onto the chilled pastry, ensuring that none goes over the border.
Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the border with the whisked egg mix and gently brush the asparagus and strawberries too.
Sprinkle with the crushed peppercorns. Bake for about 20 – 25 minutes until the pastry is golden brown and the filling is cooked.