Spring Asparagus Puff Pastry Tart
While browsing your local grocery store or farmers market, you’ve probably noticed unusually large asparagus stands. We have for sure! That’s because asparagus is in season right now and that means it’s time to find a new delicious recipe to cook with this wonderfully fresh, green and crisp vegetable while it in its prime. With no further introduction, we are presenting you our Spring Asparagus Puff Pastry Tart with creamy egg filling.
Asparagus is such an amazing vegetable! You can blanch, roast, or grill it without any fancy seasoning, just a pinch of sea salt, good olive oil, and grated parmesan. The only tricky part in cooking asparagus is it can turn into a wrinkled, brownish mess in no time. That’s why you need to cook it with constant attention and care.
TIP: When buying asparagus, look for bright green, firm, healthy looking stalks with tight tips. Better to cook asparagus the same day you bought it.
When preparing asparagus for cooking trim about 1 1/2 – 2 1/2 inch off ends. This part usually has thicker and dryer skin, so it’s better to cut it off. If you choose asparagus with thicker stems, it’s a good idea to remove the outer layer with a vegetable peeler. It will help you to get rid of a tough skin and leave you with the delicious, tender flesh.
Since we are great fans of asparagus we decided to make it a star of our new dish. This Asparagus Puff Pastry Tart will be perfect for your Easter table! It’s much easier and quicker to cook than asparagus quiche because we are using store-bought puff pastry sheets. It will be ready in 25 minutes with no mess and long preparations. A the thing we like the most, is that this tart looks incredibly festive with a cute braid, which by the way, not only pretty but also prevents the runny egg filling from spreading out while baking. Enjoy this easy tart for light dinner or lovely Easter brunch!
Just in case you’re looking for more asparagus recipe, check our Asparagus Mimosa Salad we have a feeling you may like it a lot.
- asparagus - 1 lb., trimmed
- frozen puff pastry - 1 1/4 sheet
- egg yolk - 1
- large eggs - 2
- heavy cream - 3 tablespoons
- grated Parmesan - 1/2 cup
- kosher salt - 1 teaspoon, or to taste
- freshly ground black pepper - 1/2 teaspoon
- olive oil - 2 teaspoons
- coarse sea salt - 1/4 teaspoon
- Preheat the oven to 400 degrees F.
- Line the baking sheet with parchment paper.
- In a small bowl whisk the egg with 1 teaspoon of water to create an egg wash; set aside.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a lightly floured surface. Trim off 9 strips each 1/4-inch thin.
- Braid the stips together, and then cut off any excess dough at the end of the braids. Repeat as needed until you have enough braids to cover the edges of the tart.
- Lightly brush the edges of the dough with water and arrange the braids, overlapping and cutting off the ends if necessary. Brush it with the egg wash.
- In a medium bowl lightly beat together the eggs and heavy cream. Whisk in the grated Parmesan. Season with salt and pepper.
- Arrange the asparagus over the egg mixture. Bake the tart for 20-25 minutes, or until slightly golden.
- Remove from the oven and let slightly cool before slicing.