Asparagus, cheese & pumpkin seed tart
by Waitrose Magazine
Ingredients
320g sheet ready-rolled puff pastry
3 tbsp crème fraîche
1 tbsp Dijon mustard
1 large egg, beaten
40g Gruyère, grated
40g pecorino, finely grated
200g asparagus
1 unwaxed lemon, zest
1 tbsp olive oil
15g pumpkin seeds
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— Helen Bowman
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