Asparagus tart – a soulfully warming treat midst of winter!
A heavenly bounty treat of asparagus tart could be described as a toothsome and soft-crisp asparagus chunks coupled with a crunchy, butter-filled puffy pastry crust, and a lovely play of additional cheese and Dijon mustard is a must to spark on the gourmet vibe. A classic asparagus tart is utterly elegant and ideal for light brunches, house parties, and many casual occasions. And we also know the wholehearted love of asparagus that folks hold in the heart, so to say, my authentic recipes that call for roasted asparagus along with some savory ingredients like parmesan, garlic & lemon have achieved the rank of one of the most liked recipes throughout the blog!
If you have a dinner party lined up, go for a classic asparagus tart, which could play the role of excellent appetizer for your house jamboree, and can be chopped into several square sized chunks.
EASY ASPARAGUS TART RECIPE
This is one of my favorite asparagus tart recipes. The easiest recipe to enjoy soulful, warm asparagus tart in breezier season, it is most suitable as the spring season recipes, as the availability of fresh asparagus comes readily and effortlessly, and also a savior recipe for wintery cold days to satisfy your late-night hunger in cold nights.
This gorgeous recipe has some easy procedure to follow, and your asparagus tart with puff pastry is all set, along with ricotta and prosciutto.
- Frozen puff pastry (9×9-inch sheet) – 1 sheet
- Egg – 1 large + Egg yolk – 1, divided
- Part-skim ricotta cheese – 1 cup
- Lemon zest plus juice of 1/2 lemon – ½ teaspoon
- Fresh parsley – 1/4 cup chopped
- Parmesan cheese – 1/4 cup freshly grated
- Kosher salt divided – 3/4 teaspoon.
- Black pepper divided – 3/4 teaspoon.
- Asparagus – 1 pound
- Extra virgin olive oil – 2 teaspoons
- Prosciutto – 2 ounces
- Keep the oven to preheat at 400 degrees F. Line a baking sheet by using a parchment paper, line a sheet with it.
- Spread the puff pastry on a surface which is lightly floured. Spread it into a rectangle of 10-inch x 14-inch, afterward gently shift it to a prepared baking sheet. Beat together the egg yolk and one tablespoon of water in a small-sized bowl to prepare an egg wash. Gently brush up the whole surface of the puff pastry with egg wash.
- Leave a 1-inch gap from the edges on all corners, use a sharp knife. Make a border around pastry dough so that you create a rectangle. Poke holes all over the pastry on the rectangle by using a fork. Keep the distance of ½ inch apart between each hole. Bake it for about 10 minutes. The puffy pastry will take up the golden shade and will become slightly puffed. Gently press the areas that become very puffy by using a fork.
- Whisk together the one whole egg, 1/2 teaspoon salt, lemon zest, parsley, lemon juice, ricotta, 1/4 cup Parmesan and 1/2 teaspoon pepper in a small-sized bowl. Roll out in an even layer on the crust, spread across the whole rectangle, and make sure to leave about a 1-inch border that you created uncovered.
- You could even cut the asparagus bottom, so the spears fit in the inner rectangle (about 8-inches in length). Place them in one layer on the ricotta, place them alternately with ends and tips. Sprinkle some olive oil and spread it on the asparagus gently; also, drizzle up remaining salt and pepper. Chop it into even-sized pieces.
- Bake it for at least 15 minutes; always make sure the pastry isn’t burning and browned too fast. Gently tart with foil if such condition occurs, then come back to the oven and keep baking until the asparagus becomes soft, for 7 minutes. Remove the tart and keep it for cooling for 2 minutes. Slice it and serve; you can drizzle up some extra parmesan if needed.
WHITE ASPARAGUS TART RECIPE
Try out this straightforward and ultimately tasty recipe! Specifically, when the asparagus season is on point, you can grab them on to have this spectacular dish! And if you don’t have access to white asparagus- simply use green asparagus! Trust me; it’s is immensely tasty!
- Asparagus – 10-15 stalks
- Puff pastry – 275 g
- Gorgonzola cheese – 150 g
- Eggs – 2
- Garlic – 2 cloves
- Pine nuts – 2 tablespoons
- Herbs de Provence – 1 ½ teaspoon
- Keep the oven to preheat at 180°C. Get a baking sheet and roll out a pastry on it, line a baking sheet by using parchment paper prior it. Fold over the margins to create a rim. Roll out a skinny layer of Gorgonzola cheese over it. Afterward, beat some eggs, roll out them on the cheese.
- Get the asparagus ready (You have to peel white asparagus before using it and cut two sm). Chop the garlic. Keep the asparagus over the egg layer. After that, pour garlic, herbs de Provence, pine nuts, salt, and pepper. Bake for approx. 30 min at 180° or until it takes a golden hue, and asparagus is tender. And 20 minutes are enough for green asparagus.
ASPARAGUS TART WITH RICOTTA CHEESE RECIPE
This ultimate recipe Asparagus Tart is loaded with creamy Ricotta filling, lemon-scented bliss, which is ideal for relaxing weekend brunch! Your heart won’t be satisfied with just a few bites of fluffy, airy, lemony ricotta filling, and you will crave for more.
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- Puff pastry defrosted – 1 sheet.
- Fresh ricotta cheese – 1 cup
- Grated parmesan – ½ cup
- Lemon zest – 1
- Fresh Thyme chopped – 2 tablespoons.
- Egg beat – 1
- Heavy cream – ¼ cup
- Asparagus spears – 10-12 trimmed
- Prepare the oven by preheating it to 425 degrees. Roll out the pastry on tart pan, use a tart pan which has removable bottom.
- After that, make several holes on it with a fork, the bottom, and sides of the crust. Fill it with pie weights or dried beans and line with parchment paper. Bake it for 8 to 10 minutes, then remove the parchment away, also remove the weights. Keep baking the crust until it turns golden, for another 5-7 minutes. Softly press down the bottom of the crust if it becomes puffy very fast, keep it aside for cooling.
- Take a mixing bowl and combine parmesan, lemon zest, ricotta, and thyme in it. Sprinkle some salt and pepper on it evenly, to adjust the taste as per your needs. Now add beaten egg in it, and after that cream, mix both the ingredients until you get a smooth mixture. Roll out them in an even manner into the crust, which is cooled.
- Chop the asparagus to fit into the size of the tart pan and place them over the filling.
- Bake it until asparagus gets tender, and filling is gently browned, for 15-20 minutes. Cool it for 5 minutes before chopping into wedges.
Line up this ultimately beautiful tart that will make your whole dinner a lot more impressive; this very toothsome tart also fits the bill for lazy brunch plans. It’s a perfect appetizer; even a simple light lunch or dinner gets much more delicious with this spectacular appetizer. This tart is very buttery, loaded with puff pastry. In the end, you get an irresistible and yummy treat.
- Thin asparagus, (trimmed) – 6 ounces
- Scallions – 2 (sliced thin)
- Extra-virgin olive oil – 3 tablespoons
- Chopped pitted kalamata olives – 2 tablespoons.
- Garlic clove – 1 minced
- Grated lemon zest – ¼ teaspoon
- Salt – ¼ teaspoon
- Pepper – 1/4 teaspoon
- Goat cheese – 1 cup softened.
- Puff pastry – 1 (9-1/2 by 9 inch) sheet
- First of all, the oven rack should be arranged at the rack upper-middle position and get the oven ready by preheating it to 425 degrees. Get some parchment paper, and line a rimmed baking sheet with it. Mix 1 tablespoon oil, olives, salt, garlic, asparagus, scallions, zest, and pepper in a bowl. Mix 3/4 cup goat cheese with one tablespoon oil in a spate bowl until smooth; keep it aside.
- Spread the pastry onto a gently floured counter and spread into a 10-inch square; shift to a prepared sheet. Gently brush up the outer 1/2 inch edges of the pastry square, use water to create a border, then roll in the frame toward the center, press it softly to seal.
- Roll out an even layer of the goat cheese mixture over the center of pastry, exclude folded border. Drizzle up asparagus blend on goat cheese; afterward, pour leftover 1/4 cup goat cheese on the top of asparagus mixture.
- Bake it until pastry gets tender and takes up golden hue or for at least 15 to 20 minutes. Keep it for cooling about 15 minutes. Sprinkle the leftover one tablespoon oil on it. Chop it into four equal pieces to serve.