Spread the puff pastry sheets apart and defrost. Spread two sheets with the very soft butter. Place the other sheets on top and roll out with a cake roller until you can cover an entire baking tray. Place the puff pastry slightly overlapping on parchment paper – or better: on a baking foil – on the tray and press it well into the corners. Flatten the overlapping part a little.
Remove the seeds from the tomatoes, drain them and cut them into pieces. Remove the skin from the peppers and cut them into medium-sized cubes. Remove the skin from the asparagus spears, cut them into diagonal slices and blanch them for two minutes.
Mix the tomatoes, asparagus and peppers in a bowl with salt, bell pepper and vinegar.
Put the sour cream with the juice of the lime in a mixing saucepan and mix with the finely chopped wild garlic. Season the mixture well with salt and season with pepper. Spread this amount evenly on the puff pastry. Spread the vegetables evenly on it and pour a little bit of oil. Bake in the oven heated to 200 degrees for 30 to 35 minutes. If you like, you can sprinkle this puff pastry with Parmesan cheese two minutes before serving.
We wish you good luck!
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