Spring Asparagus and Chive Tart / by Judy Kim

by Judy Kim

Spring Asparagus and Chive Tart

Yield: 6 servings

Spring seems to be arriving early and I'm fully in the mood for Springtime seasonal favorites like asparagus. I love how easy this recipe is and the rustic presentation.

This Spring Tart is so versatile. It can be served as for lunch or lightdinner served with a side salad or as an appetizer on any occasion. I had this recipe in mind for Easter since it's is around the corner. This is great for a party since you can make this ahead and serve it room temperature.

DIRECTIONS

  1. Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to 10x16-inch rectangle. Adjust the measurement of the pastry according to the lengths of your asparagus in case they are very short or long. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through the pastry. Dock the pastry by using a fork gently prick the center area all over in about 1-inch increments. This will help to keep the pastry from rising. Brush lightly with egg wash on the border and bake for 10 minutes. Place on cooling rack for 10 minutes when finished baking.
  2. Meanwhile, in a medium mixing bowl combine parmesan and fontina cheese, chives, eggs, 1 tbsp heavy cream and black pepper. Spread cheese mixture evenly across the center of the puff pastry, leaving a 3/4-inch border. Arrange asparagus evenly across center of the pastry fitting into the narrow length. Avoid the border and alternate direction of the asparagus. Some stray pieces can criss cross, it will create a nice texture while baking as some pieces of asparagus will be crispier or more tender depending on placement.
  3. Lightly drizzle the asparagus with olive oil and bake for 25 minutes.
  4. Finish with sprinkling of Maldon sea salt and serve immediately.

INGREDIENTS

1 sheet frozen puff pastry, thawed in refrigerator overnight

All-purpose flour, for rolling out pastry

1 egg, beaten with 1 tbsp heavy cream

1 cup freshly grated parmesan

1 cup freshly grated fontina cheese

3 tbsp chopped chives

2 eggs

Recipe originally published for my column " Insanely Easy Weeknight Dinners" on Delish.com.

2 tbsp unsalted butter

1 tbsp heavy cream

1/2 tsp freshly cracked black pepper

extra virgin olive oil

1 lb pencil asparagus, washed and trimmed

Maldon sea salt