Hi, I am Elise. Today, we’re going to prepare spring asparagus tart recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. 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 favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Spring asparagus tart is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin 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 it.
The ingredients needed to make Spring asparagus tart:
- Get 1 tablespoon all-purpose flour, plus more for dusting
- Make ready 1 sheet frozen puff pastry, thaw 9.5 by 9 sheet frm 17.3-oz pkg
- Prepare 1 cup mascarpone
- Get 1 1/2 teaspoons kosher salt
- Take 1 large egg, beaten
- Take 1 lemon, zest finely grated (about 1 tablespoon)
- Get 1 tablespoon chopped fresh chives
- Make ready 1 tablespoon chopped fresh tarragon
- Get 1 tablespoon olive oil
- Get 1 pound pencil asparagus, woody bottoms trimmed off
- Make ready Freshly ground pepper
- Get 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 with this exceptional dish spring asparagus tart recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
