Fresh asparagus: Asparagus can be very thick or very thin, and either is fine for this tart recipe.Trader Joe's makes a very affordable all-butter version. So check the label to make sure it is made with butter and not vegetable oil. It tastes better, it looks better, it's flakier. Store-bought puff pastry: I recommend all-butter puff pastry.With just a few ingredients-only 6, not including pantry staples-you can make a beautiful asparagus tart that's loaded with flavor and sure to impress! This asparagus tart is easy, flavorful, and beautiful!.Using just a few ingredients, and with less than 10 minutes of prep, you can have an asparagus tart on the table for Easter lunch, a chic brunch, or almost any spring celebration! Jump to: It's almost too good to be true, that something this beautiful is so simple to prepare. Lemon loves asparagus, so let's add a little zest to keep flavors bright, too. We'll add Gruyère cheese that melts dreamily so you get a crispy crust and a gooey center. What could be better for spring than this fresh asparagus tart, made with store-bought puff pastry to keep things easy for you in the kitchen? As an Amazon Associate, I earn from qualifying purchases. If you make a purchase through one of my links, I may make a small commission at no additional cost to you.
Scatter the Gruyère on top and put the asparagus along the length of the tart, alternating the direction of the tips.This easy asparagus tart made with store-bought puff pastry is buttery and crisp, with melty Gruyère on top! Very little prep, and cooks in less than 30 minutes! A perfect spring recipe! When ready, remove the tray from the oven, squash down the centre of the tart if it has risen too high, and spread the cheese mixture over it. In a bowl, mix the ricotta, the mascarpone, the herbs and half of the Parmesan, and season with salt and black pepper Brush the edges of the tart with the beaten egg and bake for 15 minutes. Score the border and prick the base with a fork. Sprinkle your baking tray with a bit of flour and lay the pastry on it. Roll the pastry out enough to fit in your tray and to the thickness of a £1 coin. You can add a drizzle of olive oil and vinegar too, if the roasting juices aren't enough.įor the tart, pre-heat the oven to 180C. To serve, place the roast tomatoes in a serving dish, add the watercress on the side and drizzle with the juices from the tray. Roast the tomatoes on a low heat for 50 to 60 minutes or until the edges start to blacken. Place the basil mixture on top of the tomatoes and put the tray in the oven. In a bowl, mix the garlic, olive oil and vinegar and dip the basil leaves in. Place the tomatoes, cut in half lengthways, in a roasting tray and season with salt and pepper. Jon Rotheram serves it up with a fresh watercress and roasted tomato salad.Ģ50g rough puff pastry (or bought puff pastry) A little flour, to sprinkle the tray 1 egg, beaten 170g Gruyère, sliced 100g ricotta, 85g mascarpone 2 tbsp Parmesan, grated 2 tbsp flat leaf parsley, chopped 2 tbsp tarragon, chopped 1 bunch of asparagus, trimmed Salt and black pepper to seasonġ2 plum tomatoes, cut in half lengthways, seeds removed 100g watercress, rinsed 2 tbsp olive oil 1 ½ tbsp balsamic vinegar 1 bunch of basil 2 large garlic cloves, minced Salt and pepper to season This recipe uses four cheeses and seasonal asparagus to create a creamy home-baked tart.
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