Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spring asparagus tart. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Line a baking sheet with parchment paper. Do the same in the opposite direction with the remaining asparagus. Try these delicious tarts that are really easy to prepare.
Spring asparagus tart is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Spring asparagus tart is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have spring asparagus tart using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spring asparagus tart:
- Take 1 tablespoon all-purpose flour, plus more for dusting
- Prepare 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
- Make ready 1 cup mascarpone
- Make ready 1 1/2 teaspoons kosher salt
- Get 1 large egg, beaten
- Prepare 1 lemon, zest finely grated (about 1 tablespoon)
- Take 1 tablespoon chopped fresh chives
- Take 1 tablespoon chopped fresh tarragon
- Prepare 1 tablespoon olive oil
- Take 1 pound pencil asparagus, woody bottoms trimmed off
- Make ready Freshly ground pepper
- Take Lightly dressed greens for serving
Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top. Place the puff pastry on a baking sheet. Sprinkle cheese over the puff pastry sheets—cover it all!
Instructions 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!
Line up the asparagus on top of the cheese. Drain; place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream.
So that is going to wrap this up for this special food spring asparagus tart recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
