You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.
Asparagus is a vegetable available year-round with peak availability in spring.
This cheesy asparagus tart is a spring dish that is sure to impress. It has melty cheese, cooked asparagus, and an underlayer of puff pastry baked to golden brown perfection.
Start by cooking your asparagus on the stovetop in 5 cups of water for 5-8 minutes. Then, soak it in an ice bath until cooled. Transfer to a mixing bowl and add vegetable oil, salt, and pepper for tasty, seasoned veggies.
Now, it’s time to work with your puff pastry. Sprinkle some flour on a flat countertop. Roll out the thawed puff pastry to a 16-by-10-inch rectangle. Move to a lined baking sheet and prick with a fork to create a thin, flaky texture. Bake for about 12 minutes and cool.
The final steps: mix the cheeses, shallots, egg yolks, nutmeg, salt and pepper. Spread this mixture across the pastry and lay asparagus over the top. Bake 5 more minutes.
For a little extra flavor, add lemon zest over the tart.
This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.
It’s got gooey, melted cheeses, is seasoned well, and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).
Find more spring recipes and dining ideas at Culinary.net.
Watch the video to see how to make this recipe!
Cheesy Asparagus Tart
Ingredients:
- 5 cups water
- 1 pound asparagus
- ice water
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt, plus additional, to taste, divided
- 1/4 teaspoon pepper, plus additional, to taste, divided
- flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 cup grated fontina cheese
- 1 cup grated gruyere cheese
- 1 tablespoon shallot, minced
- 2 egg yolks
- 3 tablespoons milk
- 1/4 teaspoon nutmeg
- 1 lemon, zest only
Directions:
- Heat oven to 400 F.
- In a large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
- Drain asparagus and soak in ice water.
- In a large bowl, mix drained asparagus, vegetable oil, salt, and pepper until combined.
- Flour the surface area. Using a rolling pin, roll out the pastry to a 10-by-16-inch rectangle. Transfer the pastry to a parchment-lined baking sheet. Prick the pastry with a fork. Bake for about 12 minutes or until golden brown. Cool slightly on the baking sheet.
- In a large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg, and salt and pepper to taste until combined. Spread cheese over the pastry, leaving 1 inch around the edges. Lay asparagus over the cheese mixture.
- Bake for 5 minutes or until the cheese has melted.
- Sprinkle lemon zest over the tart and serve.
SOURCE: Culinary.net
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