Dessertsbluejeanchef
Asparagus Tart
This deliciously simple asparagus tart uses puff pastry and a mix of three cheeses to turn it into an easy brunch or light dinner entrée.
👥 6 Servings⏱️ Prep & Cook: 52 min⏳ Prep: 20 min🔥 Cook: 32 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- knife
- spatula
- saucepan
- bowl
📝 Preparation Steps
1
Pre-heat the oven to 400°F.
2
Place a piece of parchment paper on your countertop and lightly dust with flour. Make sure the puff pastry is thawed, but still cold. Roll the puff pastry out on the parchment paper into a 10x13-inch rectangle. Lift the parchment paper to transfer both the parchment paper and the puff pastry to a large sheet pan. Use a paring knife to gently score a ¾-inch rectangle inside the perimeter of the puff pastry, creating a border around the edges of the rectangle. (Don’t cut all the way through the pastry.) Then lightly score diagonal lines about 1-inch apart around the edges of the pastry to form a decorative crust. Brush the outer border of the pastry with some of the beaten eggs.
eggs (beaten)2
3
Bake the crust at 400°F for ⏱️ 12 minutes. Remove from the oven and set aside. When the crust comes out of the oven, the center may have puffed up. Just push the center of the pastry down with an offset spatula, leaving the crust puffed.
4
Trim the woody edges off the asparagus, leaving them in about 7 inches in length. Bring a saucepan of water to a boil and set up an ice water bath by filling a bowl with cold water and 2 cups of ice cubes. Blanch the asparagus in the boiling water for ⏱️ 2 minutes and then immediately transfer them to the water bath to shock the asparagus and stop the cooking process. Remove from the water and pat the asparagus dry. Then toss the asparagus with the olive oil and the minced shallots. Season with salt and freshly ground black pepper.
Salt and freshly ground black pepper
5
Combine the remaining beaten eggs with the chives, Gruyère, Fontina cheese and 2 tablespoons of the Parmesan cheese. Season with freshly ground black pepper.
eggs (beaten)2chopped chives1 tablespoongrated Fontina cheese (½ cup)2 ouncesgrated Parmesan cheese (divided)3 tablespoon
6
Spread the cheese mixture in over the inside of the puff pastry crust. Arrange the asparagus stalks evenly over the egg and cheese mixture, alternating the direction of the pointed asparagus tips. Sprinkle any of the shallots left in the bowl over the asparagus and sprinkle on the remaining Parmesan cheese.
grated Parmesan cheese (divided)3 tablespoon
7
Return the tart to the oven and bake at 400°F on the lower rack of the oven for 17 to ⏱️ 20 minutes, until the tart is set and the crust has browned. Sprinkle the chives and lemon zest on top and transfer the tart to a cooling rack to rest for a few minutes before serving. Serve warm with a side salad.
chopped chives1 tablespoon
Nutrition Facts
calories
398 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
379 mg
protein Content
15 g
trans Fat Content
1 g
cholesterol Content
88 mg
carbohydrate Content
22 g
saturated Fat Content
10 g
unsaturated Fat Content
16 g
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