Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, spring asparagus tart. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Spring asparagus tart is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Spring asparagus tart is something that I have loved my whole 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:
- 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
- Make ready 1 large egg, beaten
- Make ready 1 lemon, zest finely grated (about 1 tablespoon)
- Prepare 1 tablespoon chopped fresh chives
- Take 1 tablespoon chopped fresh tarragon
- Prepare 1 tablespoon olive oil
- Prepare 1 pound pencil asparagus, woody bottoms trimmed off
- Prepare Freshly ground pepper
- Take Lightly dressed greens for serving
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!
So that’s going to wrap this up for this exceptional food spring asparagus tart recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at 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. Go on get cooking!
