Asparagus Puff Pastry Tart
Current Basics
For some reason this dish is so soothing to me. Whatever that means, right?! Maybe it’s the simplicity of its elements, the easiness of its preparation or just how Melissa Clark, the beloved columnist at The New York Times, guides us on how to make some delicious and simple French recipes at her new book Dinner in French. But any dish made out of puff pastry, cheese and asparagus will always warm my heart. And during these particular days, that’s the only thing I crave.
On her book, Melissa did this asparagus tart with a mixture of crème frâiche and goat cheese. But quarantine times call for maximizing whatever you have in your fridge, so I used cream cheese instead and seasoned with some herbs, lemon and salt. The use of frozen puff pastry makes this asparagus tart the perfect thing to bake up anytime for a savory breakfast or a light lunch. The buttery aroma and golden color I get every time I take one of these out of the oven always makes my heart smile.
How I Made This Asparagus Puff Pastry Tart
There were a few prep steps I made when making this tart. I started by thawing the puff pastry on the counter for about 30 minutes. I never thaw it in the fridge overnight mainly because I usually don't plan breakfast ahead. Unless I’m doing cinnamon rolls. But the point is that thawing it on the counter is just fine. I also washed the asparagus and soaked them in salted hot tap water on the fridge. I have a filter on my faucet but if you don’t, use filtered water from your fridge. This step is completely optional and only if you have the extra five minutes.
After stretching my dough and spreading the cheese mixture, I placed the tart in the freezer for 15 minutes. I always do this with my pies and cookies because it prevents spreading during the baking process. Then, I baked the tart for 10 minutes, took it out of the oven quickly and spread the asparagus on top. It baked for another 20 minutes and then out of the oven! I topped it with more Parmesan cheese, red chili peppers and some micro-greens. We ate it right out of the oven but leftovers are very delicious when reheated on the oven at 325°.
Recipe notes
The original recipe calls for Parmesan cheese but feel free to swap it for any other salty mild white cheese you have on hand these days such as Asiago, mild white cheddar or Gruyere.
Also, the original recipe calls for tarragon but if you don’t have it around you may use thyme or basil.
I stretched the dough over a piece of parchment paper and pulled it into a baking sheet so I can place it like that on the freezer.
I baked the tart with the mixture alone for 10 minutes and then arranged the asparagus because they were very thin and we don’t like them super mushy. If working with thick asparagus, place them on the tart at the beginning of baking.
Asparagus Puff Pastry Tart
Ingredients
◯ Asparagus, ends trimmed or snapped – about 25 thin or 20 thick asparagus
◯ Fine sea salt – 2 Tsp + ½ Tsp + more to sprinkle on top
◯ Cream cheese, softened – 8 oz
◯ Ground garlic – ¼ to ½ Tsp, or to taste
◯ Freshly squeezed lemon juice – 1 to 2 Tsp
◯ Finely grated lemon zest – ½ TBSP, the zest of a small to medium lemon
◯ Fresh thyme or tarragon leaves, chopped if using tarragon – 1 ½ TBSP
◯ Freshly grated nutmeg – a pinch
◯ Egg – 1, slightly beaten and divided
◯ Puff Pastry – 1 sheet, thawed
◯ Unbleached all-purpose flour – some for dusting your working surface
◯ Grated Parmesan cheese – 2 TBSP
◯ Extra-virgin olive oil – about 2 Tsp
◯ Freshly ground black pepper – to taste
◯ Red pepper flakes – to taste
Details
Yield:
13” x 11” tart
Total time:
50 minutes
Active time:
10 minutes
Freezing time:
15 minutes
Baking time:
25 minutes
Equipment:
baking sheet, parchment paper or silicon mat, pastry brush
Steps
Place the asparagus in a bowl with tap hot water and the 2 teaspoons of salt. Chill in the fridge while you prepare the rest of the recipe. Remember that this step is completely optional.
Beat with a wooden spoon or hand whisk the softened cream cheese (if it is still stiff place it in the microwave for a few seconds so you can mix it better), the ½ teaspoon of salt, garlic, lemon juice, lemon zest, herbs, nutmeg and about ¾ of the beaten egg. Keep a bit of the beaten egg for the dough’s egg wash. Mix well and set aside.
Dust some flour on a piece of parchment paper. Open your thawed puff pastry and, if necessary, stretch it a bit until you have a 13 x 11-inch rectangle. Trim edges if necessary as well. Using a fork poke tiny holes through all the dough surface, leaving untouched an ½” border. Spread cheese mixture inside the border. Sprinkle Parmesan on top. Transfer parchment paper to a baking sheet (just pull it quickly into it) and place it on the freezer for 20 minutes.
Preheat oven to 425°.
In the meantime, if you soaked the asparagus take them out and pat them dry. Place them in a plate or large cutting board and brush them with the olive oil, or drizzle and toss to coat them all. Mix the remaining beaten egg with a few drops of water.
Brush the egg wash through the border of the puff pastry. Sprinkle freshly ground black pepper and red chili flakes. If not adding the asparagus at this point (see notes), bake for 10 minutes and then take out the tart, arrange asparagus and bake for an extra 15 to 20 minutes. If arranging asparagus right away, bake tart for 25 to 30 minutes, until the pastry is puffed and golden. Let if col for about 15 minutes before cutting. If desired, sprinkle extra pepper, chili flakes and Parmesan and drizzle a bit of extra olive oil.
You may store in the fridge any remaining piece and reheat in a 325° oven.
