MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Asparagus Puff Pastry Tart
| Asparagus Puff Pastry Tart | Print |
Recipe By: Alice Morrow
Asparagus Puff Pastry Tart
Ingredients
- 1 T. flour plus more for dusting
- 1 sheet of puff pastry, thawed (9 ½”x9” sheet)
- 1 c. mascarpone
- 1 ½ t. salt
- 1 large egg, beaten
- 1 T. lemon zest
- 2 T. chopped fresh chives
- 1 T. chopped fresh thyme
- 1 T. chopped fresh sage
- 1 lb. pencil thin asparagus
- Extra virgin olive oil
- Fresh black pepper, salt
- paprika
Instructions
- Preheat oven 400. Line a baking sheet with parchment paper.
- Lightly flour a work surface and roll out puff pastry. Let the pastry thaw in refrigerator before using. Roll pastry to 9x12” rectangle.
- Transfer pastry to baking sheet.
- Combine mascarpone, 1 ¼ t. salt, flour, egg and lemon zest.
- Fold in the chives, thyme and sage.
- Spread this mixture over the top of the puff pastry, leaving ¾” border. Make small cuts around the border about 1” apart with tip of a paring knife.
- Season the asparagus with salt and pepper and drizzle with olive oil. Make sure all parts of the spears are coated and seasoned.
- Lay half of asparagus in a neat row across the surface of the puff pastry. Do the same in the opposite direction with remaining asparagus.
- Sprinkle with paprika.
- Bake until border of tart is deep golden and puffed and top is lightly spotted golden brown. This takes 20-25 minutes. Let cool for 3-5 minutes and serve.
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