We enjoy making this Asparagus Tart and think you will, too! It’s delicate and delicious, and when prepared correctly, looks like a work of art. The French are known for their tarts and we have sampled their asparagus tarts on our visits to their country, but it was time to create our own recipe. In all modesty, our recipe tastes equally as good as the ones we ate in France.
Asparagus are a bit pricey, but treat yourself to these delicate, tasty vegetables if you can. They are among the fastest cooking vegetables – they really do cook in seconds! If you want to eat them raw, use only the tips. We have had asparagus in a variety of ways – in tarts, grilled, steamed, baked, sautéed, stir-fried.
Use the entire asparagus stalk – this requires removing the fibrous outer skin from each stalk, a very painstaking process, indeed, but well worth it. Most people just use the tips, which is the upper part and toss the rest in the garbage. A good trick to break off just the tip is to bend it halfway up the stalk – it will break off in the right place. Making an Asparagus Tart requires some time and care, but you will be quite pleased with the result.
A green salad dressed simply with a good olive oil, a squeeze of lemon juice and a sprinkle of sea salt is just perfect with this tart.
View the video below to see photos and please turn up your volume.
2 bunches of asparagus packet of frozen puff pastry sheets 1 8-oz packet of cream cheese, 1/3 fat 1 cup Greek yogurt 2 egg yolks 1 cup grated sharp cheddar or Gruyere cheese 1 tablespoon lemon juice 2 garlic cloves, finely minced Sea salt and ground white pepper to taste Mix well and set aside Prepare the Asparagus For our Asparagus Tart, we are using the entire asparagus – tips and stalks. Peel all with a vegetable peeler. You will be amazed to see how much fibrous outer skin you will have when you are finished. Wash and pat them dry and put them in the fridge while you prepare your other ingredients. Prepare the Puff Pastry Sheet Remove the puff pastry sheets from the freezer and place in the fridge overnight or on the kitchen counter to thaw 45 minutes before using. Make sure the pastry does not become warm, always keep it cold Cut out two rectangles from the sheets – approximately 8 x 10 inches Create a ½ inch lip around the entire rectangle and pinch the corners to seal tight Put the pastry back into the freezer while you make the filling Prepare the Tarts Take the pastry from the freezer Mix 1 egg yolk with some water and use your finger to spread the mixture around the edges of the tart so it gets a nice golden color. Fill the sheets almost to the top with the cheese mixture, do not overfill Make two designs with the tarts: Tart No. 1: Lay the asparagus on the top gently, tips facing in one direction Tart No. 2: Lay one asparagus in one direction, and the second one in the opposite direction. Continue to fill, alternating directions until you fill the sheet. Bake the Tarts A fresh, crisp green salad is just perfect with this tart. Use a fresh lemon juice and extra virgin oil dressing.Asparagus Tart
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