Spring asparagus tart. Line a baking sheet with parchment paper. If you're making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won't have to transfer the dough with the extra weight and risk tearing it.
This easy, savory Asparagus, Spring Onion and Fontina Tart won't have you waiting long to enjoy a fresh, springtime supper.
Along with good asparagus, spring onions are also showing up in markets everywhere.
They're sold in bunches and have a more pronounced bulb than scallions with some of the green tops and root end are still attached.
You can have Spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spring asparagus tart
- You need 1 tablespoon of all-purpose flour, plus more for dusting.
- You need 1 sheet of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
- You need 1 cup of mascarpone.
- It's 1 1/2 teaspoons of kosher salt.
- It's 1 of large egg, beaten.
- It's 1 of lemon, zest finely grated (about 1 tablespoon).
- It's 1 tablespoon of chopped fresh chives.
- You need 1 tablespoon of chopped fresh tarragon.
- Prepare 1 tablespoon of olive oil.
- Prepare 1 pound of pencil asparagus, woody bottoms trimmed off.
- Prepare of Freshly ground pepper.
- You need of Lightly dressed greens for serving.
Drain; place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream.
Spring asparagus tart instructions
- 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!.
Spring Puff Pastry Tart Flaky puff pastry topped with cream cheese, pesto, asparagus, peas, and prosciutto. Brush with oil, and season with salt and pepper. Growing up, my Mom's favorite vegetable was asparagus. Spring, a precious season, is a time for easy, effortless recipes like this asparagus tart with puff pastry and prosciutto. Place the puff pastry on a baking sheet.