Spring is 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.
A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection. (Watch the video below!)
Start by cooking your asparagus on the stove top in 5 cups of water for 5-8 minutes. Then soak it in an ice bath until cooled. Transfer to a mixing bowl to 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 around 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).
basil & salt prep notes:
When choosing asparagus choose straight, firm spears, uniform in size with closed tips and that are refrigerated or on ice. They should be used within two or three days of purchase to maintain freshness. The best way to store them is to place spears upright in a small bowl or vase in about an inch of cold water.
Rinse asparagus, especially the tips, in cold water and snap off the woody base of each spear where it breaks easily. You will find this around the bottom third of the spear and where the woody part begins to turn tender. For aesthetics, scrape off the scales on the spears with a vegetable peeler. This gives it a clean look.
Cheesy Asparagus Tart
Serves 8 to 10
- 5 cups water
- 1 pound asparagus
- ice water
- 2 tsp vegetable oil
- 1/4 tsp salt, plus additional to taste, divided
- 1/4 tsp 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 tsp nutmeg
- 1 lemon, zest only
Let’s Make It!
- Heat oven to 400 F.
- In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
- Drain asparagus and soak in ice water.
- In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
- Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with a fork. Bake for about 12 minutes, or until golden brown. Cool slightly on baking sheet.
- In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
- Bake 5 minutes, or until cheese has melted.
- Sprinkle lemon zest over tart and serve.
Recipe courtesy Culinary.net.