Easy Springtime Asparagus Tart with Puff Pastry
An easy and elegant dinner idea, this Asparagus Tart with Puff Pastry is springtime in every bite.
Equipment
Ingredients
- 1 sheet of store bought puff pastry thawed
- 2 tablespoons olive oil
- 1 medium shallot thinly sliced
- 3 spring onions ends trimmed and sliced on the diagonal
- 3 cloves garlic grated
- 1 pound thin asparagus spears woody ends trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 5-ounce container of crème fraîche
- 1 egg for egg wash
- ½ teaspoon flaky sea salt
- ¼ teaspoon crushed red pepper flakes
- Garnish options: pea shoots, dried flowers, or microgreens for garnish
Instructions
- Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Heat a cast iron or stainless steel skillet over medium heat. Add two tablespoons olive oil. While the pan heats up, slice the spring onion and shallots. Grate the garlic.
- Add the shallot and spring onion to the heated skillet. Sauté aromatics for 3 to 5 minutes then lower the heat to medium-low heat to allow the spring onion and shallot to caramelize, about 5 to 7 minutes more. Stir in the grated garlic and season with the ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Stir for one minute to allow garlic to release its aroma and melt into the onion and shallot. Remove from heat and set aside to cool slightly.
- Trim the ends of the asparagus by 1 inch to get rid of the woody stalk. To do this, hold the asparagus spear between your hands and give it a slight bend to gently snap the woody end where it will naturally break off. Repeat with remaining spears. Set aside on a plate or cutting board to begin preparing the tartlets.
- In a small mixing bowl, stir together the crème fraîche with the caramelized shallot and spring onion. Taste and adjust seasoning as desired with a pinch more kosher salt and ground black pepper as needed. Set aside.
- Lightly flour a work surface then unfold the flaps of the puff pastry dough. Slightly roll out the puff pastry dough to get rid of the seams. Using a knife or pizza cutter, cut the puff pastry into 6 rectangles of even size. Transfer the puff pastry dough to the parchment paper lined baking sheet. Using a sharp knife, score a ½ inch border around the edges of the puff pastry rectangle. This will help create the tartlet like edges to keep our filling in place.
- Spoon a tablespoon or two of the crème fraîche mixture onto each of the puff pastry rectangles. Spread evenly to cover within the scored borders of each rectangle. Next, layer your asparagus spears on top.
- Prepare the egg wash by whisking together 1 large egg with 1 tablespoon water. Brush the edges of the puff pastry tartlets with the egg wash. Sprinkle each tartlet with flaky salt and crushed red pepper flakes. Bake for 20 minutes until the pastry dough has puffed and golden and the asparagus is roasted and cooked through.
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