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Preheat your oven to 200oC and line a baking tray with baking paper.
On a floured surface, roll out the puff pastry and cut into 6 equal portions, pressing each into a shallow tart tray.
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.
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.
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.
Bake for about 20 minutes until the pastry is golden brown and the filling is cooked.