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Chef John's Asparagus Tart
Chef John's Asparagus Tart
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Serve Chef John's asparagus tart for a delightful crowd-pleasing appetizer this spring or summer.
Ingredients:
  • 1 6x9-inch sheet frozen puff pastry, thawed
  • 6 spears fresh asparagus, trimmed
  • 1 tablespoon Dijon mustard
  • 1.5 teaspoons creme fraiche
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 2 teaspoons butter, melted
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with a silicone baking mat.
  • Place puff pastry on the baking sheet, gently fold the edges to form a 1/2-inch border, and then prick the dough inside the border thoroughly with a fork.
  • Bake in the preheated oven for about 10 minutes until golden and puffed. Then, gently press down the center with a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook for 1 minute until vibrant green. Drain in a colander and plunge into ice water to cool quickly. Drain well.
  • Combine mustard, creme fraiche, black pepper, and cayenne pepper in a small bowl, then spread it onto the cooled tart shell. Arrange asparagus spears in the center on top of the mustard spread, trimming if needed. Brush with melted butter, sprinkle with Parmigiano-Reggiano cheese, and bake.
  • Bake until the pastry is golden brown and the asparagus is tender, for 10 to 12 minutes in the oven.

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