• rosanna

Asparagus Tart - A Quick And Easy Recipe

It is springtime and asparagus is in season and growing thick and fast. We have a lot in the garden right now and the supermarkets are full too, so I decided to make an Asparagus Tart as a quick and easy lunch.


Fun fact - did you know asparagus is actually a type of grass?

This Asparagus Tart recipe is quick and easy and you can either serve it hot straight out of the oven or it's just as delicious at room temperature if you wanted to make it in advance. I used store-bought puff pastry, it's just so much easier and the Jus-Rol all-butter stuff is brilliant, it really takes the hassle out of things.


Asparagus Tart recipe by Rosanna Stevens

Asparagus Tart - A Quick And Easy Recipe


Ingredients (serves 4)

12-15 Asparagus spears trimmed to the same length

1 Jus Roll All butter Puff Pastry sheet (320g of puff pastry if you want to make it yourself)

1 large handful grated Comte cheese (or you could also use gruyere)

20ml milk

2 tbsp plain yoghurt

2 egg yolks (plus more for the egg wash)



Directions


Preheat the oven to 200 C / 400 F


Line a tray with baking paper and grease it with some butter.


Remove the puff pastry from the box and unroll it, making sure it fits on the tray. Prick it with a fork all over to avoid it puffing up too much and blind bake it for 10-12 minutes until it is lightly golden brown in colour.


Remove it from the oven, and turn the temperature down to 150 C / 300 F


Now boil some water blanch the asparagus for 2 or 3 minutes maximum, immediately putting them into ice-cold water to stop them from cooking. We want them to still be on the firmer side so that they don't go soggy. There are few things worse than soggy asparagus.


To make the cheese filling, simply add the grated cheese, yoghurt, milk and egg yolks into a bowl and mix together, seasoning with some salt and pepper.


Asparagus tart recipe

Now we assemble the tart! Spread this filling all over the pastry, leaving a margin at the edges. Now lay the asparagus spears over the top and brush an egg wash over the crust so that it goes nice and crunchy.



Bake the asparagus tart in the (now cooler) oven for a further 15-20 minutes until set. You'll know it's ready because the cheese filling will have enclosed around the asparagus and if you jiggle the tray, it will be firm and not still runny.


Slice it up and serve! I like it with some crisp salad. If you're wine pairing, we went with a very nice Cave de Turkheim Gewurztraminer from Alsace.



This is such a quick and easy recipe, and fresh asparagus is always a favourite of mine. If you try it, let me know by tagging me in your pics on Instagram and check out my other recipes picked up on travels around the world here.



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