Asparagus-Parmesan Tar
Martha and Anna Kovel prepare a delicious tart with cheese and asparagus.
Asparagus-Parmesan Tart
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Asparagus-Parmesan Tar
Martha and Anna Kovel prepare a delicious tart with cheese and asparagus.
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Dinner at Home, 2009
- Yield Serves 4
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Ingredients
- 1 sheet (14 ounces) frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, well beaten
- 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
- 2 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Directions
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Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
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Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
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Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
I've made this for about a year now. Instaed of using the Parmigiano-Reggiano cheese, use guyre cheese over the asparagus spears. Also, another way is to use zuchinni, sthinly sliced with the Parmigiano-Reggiano cheese. Both are delicious!