Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spring asparagus tart. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Recipe courtesy of Food Network Kitchen. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the. Sprinkle with lemon zest and serve warm or at room temperature.
Spring asparagus tart is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Spring asparagus tart is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with 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 that.
The ingredients needed to make Spring asparagus tart:
- Make ready 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
- Make ready 1 cup mascarpone
- Make ready 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
- Prepare 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
Spread Dijon-style mustard on strips of puff pastry and top with fresh asparagus and. It's the perfect tart for ladies who. An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard. Prick the pastries with a fork.
Instructions 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!
An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard. Prick the pastries with a fork. Spring Asparagus Tarts - Puff Pastry. Try these delicious tarts that are Asparagus Gruyere Tart - Featured on The TODAY Show. Transfer to tart pan and press onto bottom and up sides.
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