Easiest Way to Prepare Perfect Spring asparagus tart

Spring asparagus tart. Line a baking sheet with parchment paper. Tryout this quick Brunch friendly buttery Spring Asparagus Tart recipe. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge.

That way, you won't have to transfer the dough with the extra weight and risk tearing it. To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. You can have Spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Spring asparagus tart

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

Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top. Spring Asparagus Tart This simple tart recipe not only looks beautiful, it tastes amazing and is a great way to show off in season Aussie asparagus. Pack it in your picnic basket to have it cold at a picnic or serve it warm for a quick dinner with a side of salad. This recipe also works perfectly with ricotta for a creamy base.

Spring asparagus tart step by step

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!.

Method for cooking the puff pastry adapted from Coley Cooks and idea for the tart from Zen Can Cook's Spring Pizza. 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.