Substitute soft goat cheese, gruyere or fontina cheese for the Boursin in this simple tart.Asparagus cooks pretty fast, so that the cheese isn't overly melty, and the crust doesn't bake too dark.Asparagus marries well with just about any kind of cheese mixture.Store-bought puff pastry is easy to work with and is perfect for this tart recipe.Allow to cool for a few minutes before slicing, and serve warm or at room temperature. If you don't mind if the tart only browns a little, you can skip this step. Alternatively, whisk an egg, and baste it with an egg wash. This is an optional step, but important if you like the border of the baked tart to turn a deep golden brown. Reverse every other spear, as shown in the above photos, so that no matter how the tart is sliced, everyone with get some spear tips on their portion.īaste with a little olive oil, and season with salt and pepper. Slice off the woody ends of the asparagus, and line them up on the tart. Spread the puff pastry dough with the cheese, staying inside the scored border you created in Step 1. Warm the boursin cheese slightly to make it very spreadable. This will form a raised border when the tart is baked. Using a sharp knife, gently score a 1-inch border all around the tart.ĭon't press too hard, as you only want to cut through a couple of layers, not all the way through. Thaw the frozen puff pastry according to the directions on the package. Silicone basting brush - for basting the asparagus with olive oil and the crust border with cream or an egg wash.ĭetailed instructions for making this easy asparagus tart are in the recipe card below, but here's an overview! Step 1.Rolling pin - to roll out the thawed puff pastry.To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. Cream - (optional for a darker crust when baked).ĭisclosure: This post may contain affiliate links to products and foods I use in my kitchen.The super fat spears may take a little longer to cook. Asparagus - either skinny or fat spears work fine.Boursin cheese - I use garlic and fine herbs Boursin, but feel free to use your favorite one.Frozen puff pastry - I use both Pepperidge Farm and Dufour puff pastry with great success.For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.įor the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post. The secret to faster and easier meals often lies in the ingredients.
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