New season green asparagus spears and lemony crème fraîche on a puff pastry base, topped with Comté and baked until the pastry is flaky and the topping is bubbling and golden brown.
Heat the oven to 185ºC fan / 205ºC normal.
Mix the lemon zest and 1 teaspoon of the juice into the crème fraîche and season with salt and pepper to taste. Add more lemon juice if wished.
Cut the puff pastry sheet into 4 equal-sized rectangles and lightly score a 1cm border around the edges. Place them onto baking parchment on two baking trays and, using the back of a spoon, spread the centres with crème fraîche, up to (but not over) the scored borders.
Arrange 4 asparagus spears on top of each tart and arrange the Comté on top.
Bake the tarts for 25 to 30 minutes, until the pastry is deep golden brown and the cheese is bubbling and golden brown in patches – half way through cooking, you may wish to swap the baking trays over and turn them around to ensure the tarts cook evenly.
Once the tarts are ready, allow to cool for a couple of minutes before serving.