Spring asparagus tart Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Recipe courtesy of Food Network Kitchen. Toss the asparagus with the olive oil in a bowl.
Here is the best “Spring asparagus tart” recipe we have found until now. This will be smell and look delicious.
Ingredients of Spring asparagus tart
- It’s 1 tablespoon of all-purpose flour, plus more for dusting.
- Take 1 sheet of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
- Prepare 1 cup of mascarpone.
- You need 1 1/2 teaspoons of kosher salt.
- It’s 1 of large egg, beaten.
- Prepare 1 of lemon, zest finely grated (about 1 tablespoon).
- Take 1 tablespoon of chopped fresh chives.
- Make ready 1 tablespoon of chopped fresh tarragon.
- Prepare 1 tablespoon of olive oil.
- Prepare 1 pound of pencil asparagus, woody bottoms trimmed off.
- Take of Freshly ground pepper.
- Take of Lightly dressed greens for serving.
Would you Asparagus is pretty cool and easy going so we hang out a lot together.I think you should too 😉 And.It's the perfect tart for ladies who.Try these delicious tarts that are really easy to prepare.
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!.
Toss the asparagus with the olive oil in a bowl.Bake until the border of the tart is.It's almost as green as my garden in June and it tastes like Spring.
Spread Dijon-style mustard on strips of puff pastry and top with fresh asparagus and.An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard.To increase the herb appeal of this dish.This special-occasion tart is creamy-rich and laced with early spring flavors.Line tart shell with parchment paper, and fill with dried beans.