For more information, please visit:


  • 1tbsp Plain flour for dusting
  • 250g Ready rolled puff pastry
  • 1 Large egg beaten, for glazing
  • 75g Asparagus tips
  • 150g Sweet Eve strawberries washed and halved
  • 4tbsp Crème fraîche
  • 2 Large eggs plus one extra yoke
  • 10 Pink peppercorns crushed
  • 50g Parmigiano cheese grated
  • Salt and pepper


  • STEP 1

    Preheat your oven to 200oC and line a baking tray with baking paper.

  • STEP 2

    On a floured surface, roll out the puff pastry and cut into 6 equal portions, pressing each into a shallow tart tray.

  • STEP 3

    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 bases inside the borders and set aside.

  • STEP 4

    In a bowl, mix the creme fraiche, eggs and yolk and the Parmesan together, lightly season, then empty the filling into the chilled pastry cases.

  • STEP 5

    Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the exposed pastry borders with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.

  • STEP 6

    Bake for about 20 minutes until the pastry is golden brown and the filling is cooked.