Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spring asparagus tart. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Spring asparagus tart is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spring asparagus tart:
- Take 1 tablespoon all-purpose flour, plus more for dusting
- Get 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
- Make ready 1 cup mascarpone
- Get 1 1/2 teaspoons kosher salt
- Prepare 1 large egg, beaten
- Get 1 lemon, zest finely grated (about 1 tablespoon)
- Prepare 1 tablespoon chopped fresh chives
- Get 1 tablespoon chopped fresh tarragon
- Get 1 tablespoon olive oil
- Make ready 1 pound pencil asparagus, woody bottoms trimmed off
- Get Freshly ground pepper
- Prepare 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!
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!
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’s going to wrap this up with this exceptional food spring asparagus tart recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
