Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spring asparagus tart. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the. Recipe courtesy of Food Network Kitchen.
Spring asparagus tart is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Spring asparagus tart is something which I have loved my whole life.
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 can achieve it.
The ingredients needed to make Spring asparagus tart:
- Prepare 1 tablespoon all-purpose flour, plus more for dusting
- Get 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
- Take 1 cup mascarpone
- Get 1 1/2 teaspoons kosher salt
- Take 1 large egg, beaten
- Prepare 1 lemon, zest finely grated (about 1 tablespoon)
- Make ready 1 tablespoon chopped fresh chives
- Get 1 tablespoon chopped fresh tarragon
- Make ready 1 tablespoon olive oil
- Get 1 pound pencil asparagus, woody bottoms trimmed off
- Take Freshly ground pepper
- Prepare Lightly dressed greens for serving
Bake until the border of the tart is. It's almost as green as my garden in June and it tastes like Spring. Would you Asparagus is pretty cool and easy going so we hang out a lot together. I think you should too 😉 And.
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!
Sprinkle with lemon zest and serve warm or at room temperature. When I saw this asparagus and spring onion tart recipe from the book, Gordon Ramsay's Great British Pub Food, I know that this vegetarian tart is perfect to eat at this current season. This special-occasion tart is creamy-rich and laced with early spring flavors. Line tart shell with parchment paper, and fill with dried beans. An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard.
So that is going to wrap this up with this special food spring asparagus tart recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
