Hi, I am Kate. Today, we’re going to make spring asparagus tart recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spring asparagus tart Recipe
Spring asparagus tart is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Spring asparagus tart is something which I’ve loved my entire life.
To bewith this recipe, we must prepare a few ingredients. 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:
- Prepare 1 tablespoon all-purpose flour, plus more for dusting
- Prepare 1 sheet frozen puff pastry, thaw 9.5 by 9sheet frm 17.3-oz pkg
- Get 1 cup mascarpone
- Prepare 1 1/2 teaspoons kosher salt
- Get 1 large egg, beaten
- Make ready 1 lemon, zest finely grated (about 1 tablespoon)
- Get 1 tablespoon chopped fresh chives
- Get 1 tablespoon chopped fresh tarragon
- Get 1 tablespoon olive oil
- Prepare 1 pound pencil asparagus, woody bottoms trimmed off
- Take Freshly ground pepper
- Take Lightly dressed greens for serving
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!
So that’s going to wrap this up for this exceptional dish 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 loved ones, colleague and friends. Thanks again for reading. Happy cooking.
