Asparagus Tart
24
- 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.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
