Spring into Spring with this Asparagus Tart. A show-stopping addition to any brunch, light lunch or even an appetizer. Honestly this sucker is easy to make. The hardest part is rolling
out the puff pastry, but it's really simple too.
Combine 1 cup of Mascarpone cheese, one large egg and 1 1/2 teaspoon kosher salt in a bowl.
Toss in 1 tablespoon of flour.
Juice of one lemon and zest into the bowl.
Grab some fresh Tarragon & Chives.
Toss in 1 tablespoon of the Tarragon & Chives and give
the bowl a good mix with a "Lemon Spatula".
Lightly flour the work surface and roll out the puff pasty to a 9-by-12 inch rectangle. Transfer
it to prepared baking sheet lined with parchment paper. It doesn't have
to be perfectly sized or perfectly square :)
Spread the cream mixture over the puff pastry, leaving a 3/4 inch border.
Cut a pound of pencil asparagus, woody bottoms trimmed off.
Toss the asparagus with olive oil in a bowl.
Lay half of the asparagus in a neat row across the surface of the tart. Do the same in the
opposite direction with the remaining asparagus. Make small cuts around
the border about 1 inch with the tip of a paring knife. Season with
salt and pepper. Off to the oven at 400 degrees
for about 25 minutes.
Smells so good in my kitchen. Let the tart cool for 5 to 10 minutes.
Time to slide this Asparagus Tart on to a cutting board.
Slice and serve with lightly dressed greens.
Champagne is a perfect paring with this tart for sure.
This slice is for you :)
Enjoy!
P.S.
John, have to tell you that you will be having asparagus sauteed, roasted and
just about any other way I can cook it. I am obsessing over asparagus
right now, it's so vibrant green, crispy and fresh.
You will love this tart!!!
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