Hi, I’m Elise. Today, I will show you a way to make spring asparagus tart recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spring asparagus tart Recipe
Spring asparagus tart is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Spring asparagus tart is something which I’ve loved my whole life. They’re fine and they look fantastic.
To bewith this recipe, we have to prepare a few ingredients. 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
- Take 1 sheet frozen puff pastry, thaw 9.5 by 9 sheet frm 17.3-oz pkg
- Take 1 cup mascarpone
- Make ready 1 1/2 teaspoons kosher salt
- Get 1 large egg, beaten
- Make ready 1 lemon, zest finely grated (about 1 tablespoon)
- Prepare 1 tablespoon chopped fresh chives
- Prepare 1 tablespoon chopped fresh tarragon
- Prepare 1 tablespoon olive oil
- Prepare 1 pound pencil asparagus, woody bottoms trimmed off
- Get 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 with this exceptional dish spring asparagus tart recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
