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Asparagus and Chive Tart
Ingredients
1 sheet frozen puff pastry, thawed in refrigerator overnight
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 cup freshly grated Parmesan
1 cup 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 finishingInstructions
- 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.
- 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.
- Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.
- Sprinkle with salt and serve immediately.
Recipe and Photo Credit: Delish
