Spring asparagus tart. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Spring Asparagus Tarts Looking to impress your guests?
Sprinkle remaining cheese and any remaining oil mixture over the asparagus. Delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, Mother's Day, showers & parties, and more. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. You can cook Spring asparagus tart using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Spring asparagus tart
- It’s 1 tablespoon of all-purpose flour, plus more for dusting.
- You need 1 sheet of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
- You need 1 cup of mascarpone.
- Prepare 1 1/2 teaspoons of kosher salt.
- You need 1 of large egg, beaten.
- It’s 1 of lemon, zest finely grated (about 1 tablespoon).
- Prepare 1 tablespoon of chopped fresh chives.
- It’s 1 tablespoon of chopped fresh tarragon.
- Prepare 1 tablespoon of olive oil.
- It’s 1 pound of pencil asparagus, woody bottoms trimmed off.
- It’s of Freshly ground pepper.
- Prepare of Lightly dressed greens for serving.
About This Light and Fresh Asparagus Tart Spring, a precious season, is a time for easy, effortless recipes like this asparagus tart with puff pastry and prosciutto. Flakey, buttery puff pastry makes a light and lovely base for the tart, and it requires no effort beyond unrolling. This Spring Puff Pastry Tart is a wonderful way to usher in the season. It has some lovely, fresh flavors from the asparagus, pesto, and green peas.
Spring asparagus tart instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet..
- Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife..
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl.
- In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe..
- Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!.
Let me show you how it's made. Here is the short list of ingredients: puff pastry (of course), cream cheese spread, Parmesan, prosciutto, asparagus, pesto, and frozen peas. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.