Chef John's Asparagus Tart

Chef John's Asparagus Tart

2
Chef John 15709

"As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be."

Ingredients 40 m {{adjustedServings}} servings 795 cals

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Nutrition

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  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 56.6 g
  • 87%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  2. Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  3. Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  4. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  5. Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  6. Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.
Tips & Tricks
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Warm olive oil and butter dipping sauce with anchovy fillets and garlic.

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See how to make sinfully delicious deviled eggs.

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Reviews 2

  1. 4 Ratings

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Flaid
4/1/2015

It was really good. I mean, look at the ingredients -- you'd have to mess up worse than I did to make it not delicious. First, apparently, there are different sizes of puff pastry. This is my first time using it, so I didn't realize it and I got a giant one. It didn't really detract from the deliciousness, it just made a ton more than Chef John's. Second, I didn't have a silicone baking mat. I didn't think it would make a big difference, but the bottom burned really bad in the first 10 minutes of "pre baking". The burned part luckily stuck to the pan, so I just ran with it, and the second part of the baking when I transferred it to a different pan it crisped it up nicely. All in all, very delicious.

Beckie
9/27/2014

Easy and delicious. Looks beautiful too.