Spring asparagus tart. Recipe courtesy of Food Network Kitchen. Toss the asparagus with the olive oil in a bowl. Bake until the border of the tart is.
You can cook Spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spring asparagus tart
- You need of all-purpose flour, plus more for dusting.
- You need of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
- You need of mascarpone.
- You need of kosher salt.
- Prepare of large egg, beaten.
- Prepare of lemon, zest finely grated (about 1 tablespoon).
- Prepare of chopped fresh chives.
- Prepare of chopped fresh tarragon.
- Prepare of olive oil.
- Prepare of pencil asparagus, woody bottoms trimmed off.
- It’s of Freshly ground pepper.
- It’s of Lightly dressed greens for serving.
It's the perfect tart for ladies who. This asparagus tart is the perfect example of flakey, buttery crust meets fresh, savory filling. The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly. It's almost as green as my garden in June and it tastes like Spring.
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!.
Would you Asparagus is pretty cool and easy going so we hang out a lot together. I think you should too 😉 And. I eventually branched out beyond simple roasting, and concocted a tart to showcase the spring vegetable. Splurge on the best puff pastry you can find, it needs to live up to the asparagus. Fresh peas and fresh asparagus coupled with a custard filling and fresh.
