Preparation
- Mix cream cheese with half the pesto until smooth. Season with salt and pepper. Cut off the ends of the asparagus.
- Cook in salted boiling water for about 2 minutes.
- Remove the puff pastry from the refrigerator and let it rest for about 5 minutes.
- Drain asparagus, rinse in cold water and drain well.
- Roll out the puff pastry and cut it into 10 rectangles. Arrange the puff pastry pieces side by side, with a little space between them, on two baking sheets lined with baking paper.
- Prick with a fork and spread with the pesto cream. Arrange the asparagus on top.
- Bake the tartlets in a preheated oven at 190 °C for about 20 minutes, until golden brown and crisp.
- Remove from the oven, allow to cool and serve the tartlets with the remaining pesto.