Name: Asparagus and Chive Tart
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 sheet frozen puff pastry, thawed in refrigerator overnight -; All-purpose flour, for rolling out pastry -; 1 egg, beaten with 1 tbsp. heavy cream -; 1 c. freshly grated Parmesan -; 1 c. freshly grated fontina -; 2 tbsp. freshly chopped chives -; 2 large eggs -; 1 tbsp. heavy cream -; 1/2 tsp. freshly ground black pepper -; Extra-virgin olive oil, for drizzling -; 1 lb. asparagus, washed and trimmed -; Maldon sea salt, for finishing -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus and Chive Tart

1. 1 sheet frozen puff pastry, thawed in refrigerator overnight -

2. All-purpose flour, for rolling out pastry -

3. 1 egg, beaten with 1 tbsp. heavy cream -

4. 1 c. freshly grated Parmesan -

5. 1 c. freshly grated fontina -

6. 2 tbsp. freshly chopped chives -

7. 2 large eggs -

8. 1 tbsp. heavy cream -

9. 1/2 tsp. freshly ground black pepper -

10. Extra-virgin olive oil, for drizzling -

11. 1 lb. asparagus, washed and trimmed -

12. Maldon sea salt, for finishing -

How to cook deliciously - Asparagus and Chive Tart

1. Stage

Preheat oven to 400° and line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to make a 10"-x-16" rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over, every 1 inch, then brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly.

2. Stage

Meanwhile, in a medium mixing bowl combine Parmesan, fontina, chives, eggs, heavy cream and pepper. Spread cheese mixture evenly across center of puff pastry, leaving a 3/4" border. Evenly arrange asparagus across center of pastry, alternating direction and avoiding the border.

3. Stage

Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.

4. Stage

Sprinkle with salt and serve immediately.