Easy Asparagus Puff Pastry Tart
Bring on the asparagus! Make the most of asparagus season with this simple to make puff pastry tart. I spread a mixture of Boursin and mascarpone under the asparagus, but you can also use goat cheese, ricotta, or cream cheese. Add sliced mushrooms, roasted red peppers, or cherry tomatoes -- the variations are endless!
Servings: 6
Calories: 387kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Another asparagus option to try:
Asparagus Pesto with Pasta
Asparagus Pesto with Pasta
Nutrition
Serving: 1piece | Calories: 387kcal | Carbohydrates: 22.8g | Protein: 6.4g | Fat: 30g | Cholesterol: 34.3mg | Sodium: 399.9mg | Sugar: 3.6g