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Recipe courtesy of Food Network Kitchen. A puff pastry tart filled with mascarpone and pencil asparagus makes for an easy spring dish. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge.
Spring asparagus tart cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spring asparagus tart dishes that you just make.
Alright, don’t linger, let’s course of action this spring asparagus tart menu with 12 elements which are definitely easy to find, and we have to process them at the very least through 5 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Spring asparagus tart:
- Give 1 tablespoon - all-purpose flour, plus more for dusting
- Make ready 1 sheet - frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
- Provide 1 cup for mascarpone
- Make ready 1 1/2 teaspoons of kosher salt
- Give 1 for large egg, beaten
- Require 1 for lemon, zest finely grated (about 1 tablespoon)
- Give 1 tablespoon - chopped fresh chives
- Need 1 tablespoon of chopped fresh tarragon
- Need 1 tablespoon olive oil
- Provide 1 pound - pencil asparagus, woody bottoms trimmed off
- You need Freshly ground pepper
- Need for Lightly dressed greens for serving
Would you Asparagus is pretty cool and easy going so we hang out a lot together. I think you should too 😉 And. This asparagus tart is the perfect example of flakey, buttery crust meets fresh, savory filling. The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly.
Spring asparagus tart making:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.
- Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl
- In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe.
- Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!
Sprinkle with lemon zest and serve warm or at room temperature. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Spring Asparagus Tarts - Puff Pastry. Try these delicious tarts that are Asparagus Gruyere Tart - Featured on The TODAY Show.
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