Easiest Way to Prepare Homemade Spring asparagus tart

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spring asparagus tart. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Spring Asparagus Tarts Looking to impress your guests? Try these delicious tarts that are really easy to prepare.

Spring asparagus tart is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Spring asparagus tart is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. 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:

1. Take 1 tablespoon all-purpose flour, plus more for dusting
2. Get 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
3. Take 1 cup mascarpone
4. Get 1 1/2 teaspoons kosher salt
5. Get 1 large egg, beaten
6. Take 1 lemon, zest finely grated (about 1 tablespoon)
7. Take 1 tablespoon chopped fresh chives
8. Take 1 tablespoon chopped fresh tarragon
9. Get 1 tablespoon olive oil
10. Take 1 pound pencil asparagus, woody bottoms trimmed off
11. Take Freshly ground pepper
12. Take Lightly dressed greens for serving

Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.

Steps to make Spring asparagus tart:

1. 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.
2. 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.
3. 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
4. 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.
5. 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!

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Drain; place in a large bowl. Add tomatoes; cover and keep warm.

So that is going to wrap it up for this exceptional food spring asparagus tart recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!