Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 500 g asparaus, reen
• 2 egg (s)
• 1 cup sour cream
• 75 g bacon, diced
• 0.5 ½ onion (s), red
• 1 sprig rosemary
• salt
• Pepper, coarse, freshly ground

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Cover the baking sheet with baking paper.
2. Wash the asparagus and peel about the lower third, cut off the woody ends, then cut the stalks into thirds. Cut the onion into half rings and finely chop the rosemary.
3. Roll out the puff pastry and cut into six squares (or rectangles, depending on the original shape), distribute them evenly on the baking sheet. Fold up about a centimeter at the edges (do not fold down completely), trying to close the corners as tightly as possible.
4. Whisk the eggs and keep about 1 - 2 teaspoons of them, mix the rest with the sour cream. Add rosemary and generously salt and pepper the mixture. Then carefully fill the puff pastry molds. It doesn`t matter if something leaks, as long as most of it ends up inside the squares. Do not overfill the tarts, but rather keep some egg mixture.
5. Now distribute the bacon cubes and the onion half rings in the tart. Here, too, it is better to be economical so that the tarts do not overflow and we can concentrate fully on the asparagus. This is now placed parallel in the tarts, with an average bar thickness of approx. 6 pieces per square. Finally, brush the folded up edges of the dough with the rest of the egg.
6. Bake on top / bottom heat for about 30 minutes until golden brown. Add salt and / or pepper as desired. Serve warm or cold.
7. One sheet (= 1 roll of puff pastry) makes 6 servings that are enough for 2 - 3 people depending on how hungry you are.