This tart is a real hit for Easter/spring: crispy puff pastry with a creamy filling decorated with flowers made of green asparagus and brightly coloured tomatoes. Garnish with basil and your edible work of art is ready to enjoy!
Preheat the oven to 200 °C. Line a baking tray with baking paper. Arrange the pastry sheet on the baking tray. Use a knife to score a ± 1.5 cm border around the edges for an upright crust after baking. Prick all over the centre of the pastry with a fork.
Trim away the woody base (1-2 cm) of the asparagus. Halve the cherry tomatoes.
Stir the crème fraiche with the egg, lime zest, salt and pepper until smooth. Add the Parmesan cheese. Spread this mixture over the centre of the pastry (leave space at the edge).
Arrange the asparagus in lines on the creamy filling. Arrange the cherry tomatoes like flowers at the top of the stems. Alternate the tomatoes for a colourful effect.
Bake the tart for 20 minutes until golden brown and cooked.
Remove from the oven and leave to cool for 5 minutes. Garnish with the basil leaves.
