Asparagus Tart with Wasabi

The Japanese have an expression - kakushi aji - which translates as "hidden flavour". I think you get the picture, don't you? It's that kind of flavour that's subtle and just sits in the background. It's definitely there but you can't quite figure out what it is that's raising a humdrum dish to another level. I think "kakushi aji" perfectly describes the way a tablespoon of wasabi taste in this recipe makes a big difference to the result and raises your culinary game by a notch or two.

The recipe itself is very simple and only requires six ingredients plus a generous sprinkle of pepper. I don't make the puff pastry myself, so the pack I buy at my local supermarket comes prerolled and with its own greaseproof baking paper. The only exotic ingredient you'll need is. - you guessed it - wasabi paste. You can buy this at Asian and Japanese stores and online.

Once you've assembled your ingredients, you're only about 30 minutes away from an asparagus tart with an interesting hot little twist in the tail. I'm pretty sure that if you make this once, it will become your go to recipe for an asparagus tart - it really is that oishii (which means "tasty" in Japanese.)

If you think you'd like to put a little wasabi in your life, then you com find the Youtube tutorial by clicking Asparagus Tart with Wasabi or by scrolling to the bottom of the page. The written recipe is just below.

Happy Cooking! Kurumi XXXX.

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ingredients:

(makes enough for a 2 / 3 serving tart)

320g / 1oz ready rolled puff pastry sheet*

(you'll also need a sheet of greaseproof baking paper if you make your own pastry or buy readymade pastry in a block)

100g / 4oz parmesan cheese

1 packet of cream cheese (165g / 9oz)

some black pepper

5 baby tomatoes

1 tbsp wasabi paste

18 asparagus spears

oven at 220C / 425F  (fan)

a large baking tray

*I leave my ready rolled puff pastry sheet at room temperature for 20 - 30 minutes before rolling it out.

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how to:

first, roll out your puff pastry onto your baking tray. don't forget to line the pastry with a sheet of greaseproof baking paper. trim the ends off the baking sheet , so that it doesn’t burn when you bake your asparagus 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

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

transform the asparagus tart to a cutting board or large plate and slice into pieces. serve while hot

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