Flaky tart showcasing spring asparagus, creamy cheese, and herbs atop golden puff pastry, perfect for light meals.
# What You Need:
→ Vegetables
01 - 1 bunch thin asparagus (about 14 oz), 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 all-butter puff pastry (approximately 8.8 oz), 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 additional herbs
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to form a rectangle approximately 10 by 14 inches, if not pre-rolled. Transfer to prepared baking tray.
03 - Using a sharp knife, score a border approximately 0.75 inches from the edge around the entire pastry, taking care not to cut completely through. Prick the center area with a fork to prevent excessive puffing.
04 - Combine crème fraîche or ricotta with half the grated cheese, chives or dill, lemon zest, salt, and pepper in a mixing bowl, stirring until well incorporated.
05 - Distribute cheese mixture evenly within the inner rectangle of the scored pastry, staying within the border.
06 - Lay asparagus spears neatly over cheese mixture, alternating directions if desired for visual appeal.
07 - Brush pastry border with beaten egg using a pastry brush. Sprinkle remaining cheese evenly over asparagus.
08 - Bake for 20 to 25 minutes until pastry is golden and puffed and asparagus is tender.
09 - Cool slightly, garnish with toasted pine nuts and microgreens or additional herbs if desired. Slice and serve warm or at room temperature.
