Description
As long as you’re pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I’ll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.
Ingredients
- 1 6×9-inch sheet frozen puff pastry, thawed
- 6 spears fresh asparagus, trimmed
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons creme fraiche
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- 2 teaspoons butter, melted
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
- Bake in the preheated oven until golden and puffed
- about 10 minutes. Press puffed center down with the back of a fork to deflate.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green
- about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir mustard
- creme fraiche
- black pepper
- and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears
- trimming as necessary to fit the tart shell
- in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
- Bake in the oven until pastry is browned and asparagus is tender
- 10 to 12 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 1