A flaky tart layered with fresh asparagus, creamy cheese, and herbs on puff pastry. Light and flavorful spring dish.
# What You Need:
→ Vegetables
01 - 1 bunch (about 14 oz) thin asparagus, trimmed
→ Dairy
02 - 7 oz crème fraîche or ricotta
03 - 3.5 oz grated Gruyère or Parmesan cheese
04 - 1 large egg, lightly beaten
→ Pastry
05 - 1 sheet (approximately 8.8 oz) all-butter puff pastry, thawed
→ Herbs and Seasonings
06 - 2 tablespoons fresh chives or dill, finely chopped
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper to taste
→ Garnish
09 - 1 tablespoon toasted pine nuts
10 - Fresh microgreens or extra herbs for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to a 10 by 14 inch rectangle. Transfer to prepared baking tray.
03 - Using a sharp knife, score a border three-quarters of an inch from the edge all around the pastry, taking care not to cut completely through. Prick the center area with a fork.
04 - In a mixing bowl, combine crème fraîche or ricotta with half the grated cheese, chives or dill, lemon zest, salt, and pepper until evenly mixed.
05 - Distribute cheese mixture evenly within the inner rectangle of the scored pastry.
06 - Arrange asparagus spears neatly over cheese mixture, alternating directions if desired for visual appeal.
07 - Brush pastry border with beaten egg. Sprinkle remaining cheese over asparagus.
08 - Bake for 20 to 25 minutes until pastry is golden and puffed and asparagus is tender.
09 - Cool slightly, then garnish with toasted pine nuts and microgreens or fresh herbs if desired. Slice and serve warm or at room temperature.
