Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, spring asparagus tart. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spring asparagus tart is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Spring asparagus tart is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spring asparagus tart:
- Make ready 1 tablespoon all-purpose flour, plus more for dusting
- Make ready 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
- Make ready 1 large egg, beaten
- Prepare 1 lemon, zest finely grated (about 1 tablespoon)
- Take 1 tablespoon chopped fresh chives
- Prepare 1 tablespoon chopped fresh tarragon
- Get 1 tablespoon olive oil
- Get 1 pound pencil asparagus, woody bottoms trimmed off
- Take Freshly ground pepper
- Make ready Lightly dressed greens for serving
The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly. Sprinkle with lemon zest and serve warm or at room temperature. 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.
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!
I think you should too 😉 And. 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’s going to wrap this up for this special food spring asparagus tart recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
