Asparagus Tart

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1 sheet frozen puff pastry, thawed

1/3 cup Boursin cheese

1/3 cup mascarpone

Zest of 1 lemon

8 ounces thin asparagus, trimmed

1 tablespoon olive oil

2 teaspoons maple syrup or honey

Kosher salt

Fresh thyme leaves, for garnish


Unfold the thawed puff pastry on a piece of parchment paper and roll the dough out to roughly a 9×13-inch rectangle (a little bit bigger than its original size). Transfer the dough with the paper to a baking sheet. Using a butter knife, run it around the pastry to form a border, about 1-inch in from the edge (don’t cut all the way through).

In a small bowl, mix the Boursin and mascarpone. Spread a layer over the pastry, inside the border. Grate the lemon zest over it. Arrange the asparagus over top of the tart. In a cup, whisk together the olive oil and maple syrup. Brush the asparagus and edges of the tart lightly with oil mixture. Sprinkle with salt.

Bake at 400 degrees until puffed and golden, 15 to 18 minutes. Sprinkle with fresh thyme leaves. Serves 6.

Photo by Thomas Wells

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