An easy-peasy French-style savoury tart. No need for homemade pastry. Frozen is perfect. Looks amazing and deliciously decadent.
TIPS: Crème fraîche can be hard to find. You can use sour cream or whole milk Greek yogurt as a substitute. It will alter the taste a bit, but it works, given they share the same consistency.
Heat oven to 425 degrees. In a medium bowl, place cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg. Mix with a fork or spoon until blended. Then whisk in crème fraîche, or substitute, until smooth. On a lightly floured surface, roll out puff pastry into a thin 13" x 11" rectangle, about 1/8-inch thick. Transfer to a parchment-lined rimmed baking sheet. Lightly brush Butter olive oil on the pastry. Spread the cheese mixture evenly on pastry, leaving a 1/2-inch border. Place asparagus spears on top, vertically, then brush with extra virgin or Butter olive oil. Sprinkle salt and place grated Parmesan across top. Whisk egg and brush on edges of pastry to get a golden brown finish, being careful not to drip over the sides.
Bake 25 to 30 minutes until golden. Remove from oven and cool on baking sheet for 15 minutes. Before serving, sprinkle pepper and shaved Parmesan across tart. Cut into medium to large squares/rectangles. Have additional extra virgin or Garlic olive oil on hand for individual drizzling.
Inspired by Melissa Clark, NYTimes Cooking
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