Asparagus Tart
13
- Prep Time10 min
- Total Time35 min
- MakesServes 2 to 4
Recipes and text by Chantal Braganza; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food Styling by Sage Dakota; Prop Styling by Nicole Billark
No matter how you arrange the asparagus on this simple, peppery tart, it always ends up looking pretty.
Ingredients
1 large egg
1 garlic clove, finely grated
½ cup soft goat cheese, at room temperature
½ cup sour cream
2 to 3 tbsp finely chopped dill (optional)
2 tbsp Dijon mustard
1 tsp flaked sea salt, divided
½ 454-g pkg frozen puff pastry (1 sheet), thawed
1 cup grated gruyère cheese, divided
1 bunch asparagus, washed and ends trimmed
3 tbsp extra-virgin olive oil
Instructions
Position rack in centre of oven, then preheat to 425F (unless frozen puff pastry package instructions direct otherwise).
Beat egg in a large bowl. Add garlic, goat cheese, sour cream, dill, Dijon and ½ tsp salt. Whisk until combined.
Unroll puff pastry on a baking sheet. Using a paring knife, score a ½-in. border around edge of pastry without cutting through to the bottom.
Spread goat cheese mixture evenly over pastry to border. Sprinkle with ½ cup gruyère, then arrange asparagus spears overtop in desired pattern.
Bake until pastry is golden and asparagus is cooked and bright green, 15 to 20 min. In last 5 min of baking, remove from oven, sprinkle remaining ½ cup gruyère overtop, and continue baking until cheese melts. Remove from oven, then sprinkle with remaining ½ tsp salt, season with pepper and drizzle with oil.
Get more of our best asparagus recipes.
Find more recipes celebrating green produce and olive oil in this recipe collection.
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