I don’t often buy puff pastry to make asparagus tarts, but when I find a piece in the back of the freezer, it’s one of my all-time favorite things to do. My only real regret with this video, was not finishing it with a poached egg, and calling it a Mother’s Day brunch special. As great as this was, it would have been even more so accessorized with a runny egg.
As long as you’re pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I’ll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.
The width of your tart is always going to be a little wider than the asparagus are long, as you see above; but the length is up to you, and you can use as many spears as will fit across your pan. If you’re not quite clear on what I’m saying, simply Google “asparagus tart” and you’ll see what I mean. They’re like snowflakes.
While we got a surprisingly positive response on our raw asparagus salad recipe (I really should have more faith in you), I did want to do a more classic, hot preparation as well. Asparagus is bountiful and beautiful right now, and I really hope you pick some up, possibly along with some eggs, and give this a try soon. Enjoy!
Ingredients:
6 x 9 inch rectangle of puff pasty, thawed
6 asparagus spears, blanched in well-salted wated
2 tsp melted butter
grated Parmigiano-Reggiano as needed
For the mustard sauce:
1 tbsp Dijon mustard
1 1/2 tsp crème fraiche
freshly ground black pepper and cayenne to taste
– Bake puff pastry shell at 400 F. for 10-12 minutes, or until puffed and golden-brown.
– Fill and bake another 10-12 minutes or until the pastry is browned and asparagus are tender (but not mushy!).
– Bake puff pastry shell at 400 F. for 10-12 minutes, or until puffed and golden-brown.
– Fill and bake another 10-12 minutes or until the pastry is browned and asparagus are tender (but not mushy!).