Bake the tart for 15 minutes or until the edges are golden brown.Drizzle the olive oil over the Frozen Asparagus Spears, then sprinkle with the Himalayan Pink Salt and Black Pepper. Arrange the Frozen Asparagus Spears in a row over the sauce, placing close together.Spread the cream sauce over the puff pastry, leaving a ½-inch border all the way around.Use the back of a spoon if needed to flatten the pastry evenly. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Remove from the oven and let cool for 5 minutes, or until deflated. Line a baking sheet with parchment paper. Transfer to the prepared baking sheet and bake for 10 minutes, until it puffs up. Make the asparagus tart: Roll out the puff pastry to an 8-inch square. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all. Ingredients 3/4 pound asparagus, ends trimmed All-purpose flour 1 sheet (half of a 17.3-oz.Sweet peas and honey round out the flavors, with a dash of heat coming from crushed red pepper. Whisk until the cheese is melted, about 2 minutes. Asparagus Tart 5.0 (1) 1 Review This asparagus tart is balanced by notes of savory Gruyre, fresh asparagus and creamy ricotta cheese. Add the asparagus and blanch for 30 seconds then immediately remove them from the water and arrange them on the paper towel-lined baking sheet to cool. Toss asparagus with the oil, and season with salt and pepper. Bake until puffed and starting to brown, 10 to 12 minutes. Turn off the heat and add the Shaved Parmesan Cheese, Aged Asiago Cheese, Himalayan Pink Salt, mustard powder, and Black Pepper. Line a baking sheet with parchment paper. Brush border of dough with the beaten egg. Pour in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Whisk in the flour and cook for 2–3 minutes, or until light golden. Make the Asiago and Parmesan cream sauce: Melt the butter in a medium saucepan over medium heat.Line a baking sheet with parchment paper. Instead, prep the tart and keep covered until you’re ready to bake. Making a puff pastry tart too far ahead can cause the pastry to go soggy. Can you make a puff pastry tart ahead of time? Make sure the filling isn’t too wet and that the bottom element of the oven is hot and pre-heated to ensure the bottom of the pastry bakes into a crisp, golden crust. How do you keep puff pastry from getting soggy?
#ASPARAGUS TART RECIPE FREE#
Remove from the oven and allow to chill for 10 minutes before slicing and serving. 320g puff pastry sheet Egg wash, for brushing 50ml crme frache or soured cream 2 medium Waitrose British Blacktail Free Range Eggs, beaten 50g Gruyre. Brush the border of pastry with beaten egg and place in a hot oven to bake until the pastry is golden and crisp. Lay fresh asparagus on top of the cream cheese mixture then season with salt and pepper. Mix cream cheese, egg yolks, Parmesan cheese and seasoning and spread onto the puff pastry. Gently roll out a sheet of thawed puff pastry then score around the edge to create a border. Parmesan, lemon and thyme add flavor and are the perfect partners for the vibrant, fresh asparagus.
The cheesy filling is made with cream cheese which can easily be substituted for fresh ricotta. It’s also a great way to showcase beautiful, fresh asparagus when it’s in season. It makes a fabulous Spring-time dinner too! I know I can assemble it ahead and bake off quickly before serving with a variety of salads. I love simple, easy tarts like this cheesy asparagus tart when I know I have friends coming over for brunch or a casual lunch. Jump to Recipe Print Recipe Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.
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