Spring Asparagus Tart
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Impress your guests with a hearty, delicious, and crisp tart with a savory cheese filling and fresh asparagus. Use ready-made puff pastry for a truly enjoyable experience. Spread a mascarpone cheese filling with herbs and lemon zest on a rolled-out sheet, then top with a neat row of thin asparagus. Once baked, you'll have an irresistible tart: a crisp, flaky crust topped with a soft, juicy filling. Serve with fresh salad greens.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp flour + extra for work
- 1 sheet frozen puff pastry, thawed (23x22cm sheet from a 0.5kg package)
- 1 tbsp. mascarpone cheese
- 1.5 tsp coarse salt
- 1 large egg, beaten
- Finely grated zest of 1 lemon (about 1 tbsp)
- 1 tbsp chopped chives
- 1 tbsp. l. chopped tarragon
- 450 g thin asparagus, tough ends trimmed
- 1 tbsp. l. olive oil
- Greens in a light dressing, for serving
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Recipes with similar ingredients: flour, puff pastry, mascarpone cheese, eggs, lemon zest, chives, tarragon, asparagus
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry on it to form an even rectangle measuring 22 x 32 cm. Transfer to the prepared baking sheet. Mix the mascarpone, 1 1/4 teaspoons of salt, flour, eggs, and lemon zest, then fold in the chives and tarragon. Spread the mixture over the puff pastry, leaving a 2 cm border. Using a sharp knife, make small slits around the entire edge, about 2.5 cm apart.
- In a bowl, toss the asparagus with olive oil. Lay half the asparagus in a neat row across the dough, reaching the edges with their tips. Repeat in the opposite direction with the remaining asparagus. Sprinkle with the remaining 1/4 teaspoon of salt and pepper. Bake until the edges of the tart are puffed and golden and the top is lightly browned, about 25 minutes. Let cool for 5-10 minutes and serve.
Serve with herbs in a light dressing.
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