Hello, I’m Marie. Today, we’re going to prepare spring asparagus tart recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Spring asparagus tart is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spring asparagus tart:
- Get 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
- Get 1 cup mascarpone
- Prepare 1 1/2 teaspoons kosher salt
- Make ready 1 large egg, beaten
- Make ready 1 lemon, zest finely grated (about 1 tablespoon)
- Make ready 1 tablespoon chopped fresh chives
- Take 1 tablespoon chopped fresh tarragon
- Make ready 1 tablespoon olive oil
- Get 1 pound pencil asparagus, woody bottoms trimmed off
- Take Freshly ground pepper
- Make ready 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 is going to wrap it up for this distinctive dish spring asparagus tart recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
