Good afternoon here we will give you a recipe spring asparagus tart which is interesting The way preparing it is very easy. You just need to be careful to get results from spring asparagus tart which has aroma and taste that can evoke our tastes.

So that the result of spring asparagus tart, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare spring asparagus tart delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for make

1. Use 1 tablespoon all-purpose flour, plus more for dusting
2. Prepare 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
3. Prepare 1 cup mascarpone
4. Prepare 1 1/2 teaspoons kosher salt
5. Prepare 1 large egg, beaten
6. Prepare 1 lemon, zest finely grated (about 1 tablespoon)
7. Take 1 tablespoon chopped fresh chives
8. Take 1 tablespoon chopped fresh tarragon
9. Prepare 1 tablespoon olive oil
10. Prepare 1 pound pencil asparagus, woody bottoms trimmed off
11. Take Freshly ground pepper
12. Take Lightly dressed greens for serving

Sprinkle with chives and remaining Parmesan. Serve warm or at room temperature. Add the butter and, using your hands, toss the butter with the flour, just to coat the pieces. Gather the flour mixture in your hands and rub it between your fingers and thumb, letting the pieces drop back into the bowl.

How to cook Spring asparagus tart:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe.
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!
6. Done and ready to serve!

In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Transfer to a parchment-lined large baking sheet. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Asparagus Tart is the perfect spring time appetizer, filled with fresh spring produce and fresh herbs.

I say thank you for reading the recipe that we convey on here. hope we Hope it’s useful and good luck!