Once asparagus is in season, it seems a shame not to make something with those tasty spears. This asparagus puff pastry tart is a simple and delicious recipe that can work as a main course, with salad for a light lunch or cut into little pieces as a party appetizer.
How do you keep puff pastry from getting soggy?
Puff pastry can be a delicious and elegant addition to any meal, but it's important to make sure that it doesn't become too soggy when cooking. Here are a few tips to help you avoid this:
- Make sure the filling isn't too wet. If it is, the pastry will soak up the moisture and become soggy.
- Make sure the bottom element of the oven is hot and pre-heated to ensure the bottom of the pastry bakes into a crisp, golden crust.
- Bake for the correct amount of time. Undercooked pastry will be soggy, while overcooked pastry will be dry and tough.
What can I use instead of puff pastry?
You may use crescent roll dough in place of puff pastry if necessary. I believe that puff pastry has a superior flavor and texture, but it's a matter of personal preference.
I don't suggest using phyllo dough in its place. Phyllo dough is flakier and lacks the right texture for this recipe.
What you need to make asparagus puff pastry tart
- Frozen puff pastry
- Boursin cheese
- Lemon zest
- Olive oil
- Maple syrup or honey
- Kosher salt
- Fresh herbs for garnish, such as basil or thyme
How to make the recipe
Preheat the oven to 400°F.
Unfold the thawed puff pastry on a piece of parchment paper and roll it out to a 9 x 13 rectangle (a little larger than its original size).
Put the dough on the baking sheet and use a butter knife to run around the pastry and create a border. Do this about 1 inch from the edge but be careful not to cut all the way through.
In a small mixing dish, combine the Boursin and mascarpone. Apply a layer of it inside the border. Grate lemon zest over it.
On top of the tart, arrange the asparagus in a single layer.
In a cup, combine the olive oil and maple syrup. Brush the asparagus with a light coating of the oil mixture. Sprinkle with salt.
Cook in the oven until the pastry is puffed and golden, usually 15-18 minutes. Top with your choice of fresh herbs if you want.
Storing the recipe
Asparagus tarts are best served fresh otherwise the pastry can go soggy. You can reheat them if they have cooled by putting them in the oven for 10 minutes.
How to serve this asparagus tart
You may cut it into tiny squares to serve as an appetizer. It's delicious hot, cold, or room temperature. To serve as a light lunch with a salad or soup, cut the tart into 2-4 smaller pieces. To complete your elegant brunch, add a spring salad to each portion.
Be sure to thaw the puff pastry properly according to the package instructions.
If the asparagus is thick, you might need to either blanch it first or slice it in half lengthwise so it will cook in time.
You can switch the Boursin and mascarpone for other cheeses such as ricotta, goat's cheese, and your favorite cream cheese.
You can also add extra ingredients such as tomatoes, mushrooms, or roasted red peppers to add to the flavor.
Easy Asparagus Puff Pastry Tart
- 1 sheet frozen puff pastry thawed
- ⅓ cup Boursin cheese
- ⅓ cup mascarpone
- Zest of 1 lemon
- ½ lb. thin asparagus trimmed
- 1 Tbs. olive oil
- 2 tsp. maple syrup or honey
- Kosher salt
- Fresh herbs for garnish such as basil or thyme
- Preheat the oven to 400°F.
- Unfold the thawed puff pastry on a piece of parchment paper and roll the dough out to roughly a 9 x 13 rectangle (a little bit bigger than its original size). Transfer the dough with the paper to a baking sheet. Using a butter knife, run it around the pastry to form a border, about 1-inch in from the edge (don't cut all the way through).
- In a small bowl, mix the Boursin and mascarpone. Spread a layer over the pastry, inside the border. Grate the lemon zest over it. Arrange the asparagus over top of the tart. In a cup, whisk together the olive oil and maple syrup. Brush the asparagus and edges of the tart lightly with oil mixture. Sprinkle with salt.
- Bake until puffed and golden, 15 to 18 minutes. Top with fresh herb, if desired.
Asparagus Pesto with Pasta
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