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Asparagus Puff Pastry Tart

Asparagus Puff Pastry Tart

Asparagus Puff Pastry Tart
Asparagus Puff Pastry Tart
Asparagus Puff Pastry Tart
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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
  1. Preheat oven 400. Line a baking sheet with parchment paper.
  2. Lightly flour a work surface and roll out puff pastry. Let the pastry thaw in refrigerator before using. Roll pastry to 9x12” rectangle.
  3. Transfer pastry to baking sheet.
  4. Combine mascarpone, 1 ¼ t. salt, flour, egg and lemon zest.
  5. Fold in the chives, thyme and sage.
  6. 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.
  7. Season the asparagus with salt and pepper and drizzle with olive oil. Make sure all parts of the spears are coated and seasoned.
  8. 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.
  9. Sprinkle with paprika.
  10. 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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