Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spring asparagus tart. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Line a baking sheet with parchment paper. Tryout this quick Brunch friendly buttery Spring Asparagus Tart recipe. 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 tart is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spring asparagus tart is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spring asparagus tart:
- Make ready 1 tablespoon all-purpose flour, plus more for dusting
- Take 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
- Prepare 1 cup mascarpone
- Get 1 1/2 teaspoons kosher salt
- Take 1 large egg, beaten
- Prepare 1 lemon, zest finely grated (about 1 tablespoon)
- Take 1 tablespoon chopped fresh chives
- Prepare 1 tablespoon chopped fresh tarragon
- Prepare 1 tablespoon olive oil
- Prepare 1 pound pencil asparagus, woody bottoms trimmed off
- Make ready Freshly ground pepper
- Make ready Lightly dressed greens for serving
Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top. Spring Asparagus Tart This simple tart recipe not only looks beautiful, it tastes amazing and is a great way to show off in season Aussie asparagus. Pack it in your picnic basket to have it cold at a picnic or serve it warm for a quick dinner with a side of salad. This recipe also works perfectly with ricotta for a creamy base.
Steps to make Spring asparagus tart:
- 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!
Pack it in your picnic basket to have it cold at a picnic or serve it warm for a quick dinner with a side of salad. This recipe also works perfectly with ricotta for a creamy base. Method for cooking the puff pastry adapted from Coley Cooks and idea for the tart from Zen Can Cook's Spring Pizza. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
So that is going to wrap it up with this exceptional food spring asparagus tart recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
