ver medium heat. Add the asparagus, and cook for about 10
defrosting, carefully unwrap the puff pastry on top of your parchment
d black pepper.
Blanch asparagus (boil for 1-2 minutes
ilicone baking mat.
Lay puff pastry out on the prepared baking
ith parchment paper.
Place puff pastry on prepared tray. Using a
side to cool.
TART:
Thaw the puff pastry sheet at room
Line a tart pan with parchment paper. Preheat
nches wide.
Take the asparagus that has been trimmed and
loured surface, roll out cold pastry sheet. Cut 4 5x5 in
Roll out the puff pastry 1/8-inch thick on
Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan.
Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined.
Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top.
Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.
.
Roll out the pastry thinly & use half of it
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
arge tart pan.
Take a circular cut-out of pastry dough
r aluminum foil.
Roll puff pastry out into a 14- to
ently roll the sheet of puff pastry into a rectangle 16x10 inches
nd set aside.
Slice puff pastry into 5 to 6 inch
thyme, and salt.
Unfold puff pastry sheet on a lightly floured
200 degrees C).
Unroll puff pastry onto a baking sheet. Score
ightly floured surface, roll each puff pastry sheet into a 12 inch