Monday, June 22, 2015

Easy Asparagus Tart



Do you know how to store asparagus? If you're like me, you've taken it out of the fridge only to find the beautiful tips are spoiled. They were in a plastic bag, weren't they? Asparagus likes air! Take it out of that plastic bag. You can pop them into a glass with or without water, but make sure the tips can breathe!



This is the second time I have tried this recipe. The first one crashed on the first step. Be sure to follow the instructions for thawing your puff pastry. I think mine sat at room temperature too long because I was afraid it would break when I unfolded it. Once you get past that point, it's a snap. You don't want to add any flour when you're rolling it out, so I did it on the parchment paper and placed a second piece on top, which was easy to pull off.

Recipes say to roll it out to 10 x 18. Do you hear me laughing hysterically? Maybe they used a different type of puff pastry. Mine was roughly 10 x 13 and it wasn't ever going to be 18 inches long.

I noticed that a lot of recipes for this kind of tart par-boil the asparagus first. I haven't cooked asparagus in water since the first time I roasted it. You can't beat the flavor or the texture of roasted asparagus. So I just seasoned the asparagus like I do when I roast it and plopped it on the tart. It came out perfectly tender and delicious.

When you choose a cheese for this dish, select a milder tasting cheese (not a sharp cheddar) so the cheese doesn't drown the lovely flavor of the asparagus. I used Cablanca, a white goat cheese. I kept it pretty simple. You could add a sprinkle of bacon or prosciutto bits, or some chopped roasted red peppers or shallots, if you like. And don't sweat the measurements. If you have a little bit less cheese, that will be fine, too.

Do be sure to sprinkle some cheese on the edges of the puff pastry around the asparagus, so that part will be delicious, too.

1 sheet puff pastry
1 bundle fresh asparagus
1 tablespoon olive oil
salt and pepper
garlic powder
8 ounces cheese, shredded
1/4 cup Parmesan cheese

Thaw the puff pastry according to directions. Preheat the oven to 425. Line a baking sheet with parchment paper. Roll the pastry out as much as you can. Prick the pastry all over with a fork. Bake for about 12 minutes.

Meanwhile, wash the asparagus and snap off the woody ends. Drizzle the olive oil over the asparagus tips. Sprinkle the asparagus tips with garlic powder, salt, and pepper then roll them back and forth a few times to coat them.

When the puff pastry has cooled slightly, scatter about 3/4 of the shredded cheese over the pastry. Line up the asparagus on top of the cheese in a single layer. Scatter the rest of the cheese over it and on the edges. Sprinkle with the Parmesan. Bake for 20 minutes or until golden brown.


Prick the puff pastry.
Roll the asparagus back and forth to coat.

When the pastry has cooled slightly, add the cheese.

Don't forget the Parmesan!

It cuts beautifully. Just press a sharp knife down into the pastry.


18 comments:

  1. Easy Asparagus Tart looks delicious. Thank you for the recipe.

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  2. Stunning Krista! Our asparagus season is over, but saving this for next year.

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    1. Your stores don't carry them? Or are you spoiled from having your homegrown?

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    2. LOL, Libby. They're busy eating their current harvest! Hmm, wonder if one could use basil and tomatoes?

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  3. You read my mind! I just brought back a couple of bunches of asparagus from the last of the crop from Hadley MA, picked Saturday morning. I know what's for dinner tonight! Thank you!

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    1. Perfect! I was channeling your needs, Sheila! Make sure they're in a single layer.

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    2. Made and eaten! You're right about the pastry--any thinner and you could read through it. Very tasty!

      My mother always used to cut off the stalk ends of asparagus and stick them cut end down in a pan or bowl, with the heads free. It worked well.

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  4. Simple and divine=simply divine!

    I suppose if you want to get :fancy" you could cut a border around the edge of the pastry (only part way through) before baking it. That will tend to have the edge puff up and make the border.

    The goat cheese you used--is is soft or hard?

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    1. Libby, the goat cheese is hard. I debated using a soft cheese (wouldn't Boursin be delicious?) but if the fat content is very high, you might have to mix it with an egg so it won't swim away.

      About that puffy edge. The dough was very thin, not sure you could cut the edge. I did read one recipe that said to prick it only in the middle so the sides would puff. Um, didn't work that way for me . . .

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  5. Krista, sounds easy and yummy. 10 x 18 did make me laugh. No pans are that big, are they? Maybe a cookie sheet is. Hmmm. Love asparagus.

    ~Daryl / Avery

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    1. I put it on a cookie sheet, but there's no way the dough would have rolled out that large! LOL!

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  6. Thanks for the tip about storing (pun intended.) My daughter said the farmer's market had some gorgeous asparagus on Saturday so I will have to get some and try this.

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    1. I love farmer's markets. Hope they still have some for you.

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  7. I needed that tip about asparagus breathing, Krista. This is a lovely recipe. Thanks so much. I know we'll love it.

    Hugs,

    MJ (off to share)

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    1. Glad it was helpful, Mary Jane! I hate to have those delicate tips spoil!

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  8. What a lovely recipe (as usually) Krista! As I was reading the post I have to agree with you on roasting the asparagus. I would not say I dislike steamed asparagus but I LOVE it seasoned and roasted; there really is nothing better.
    And, I just saw the same tip about storing the asparagus open and upright in the fridge on GMA not that long ago. I am embarassed to admit I never knew that.

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  9. Some good info here. About the asparagus and the puff pastry. I have never yet used puff pastry. One of these days...

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