Recipe by Chef John
"As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be."
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6x9-inch sheet frozen puff pastry, thawed
fresh asparagus, trimmed
1 1/2 teaspoons
ground black pepper
freshly grated Parmigiano-Reggiano cheese, or to taste
It was really good. I mean, look at the ingredients -- you'd have to mess up worse than I did to make it not delicious.
First, apparently, there are different sizes of puff pastry. This is my first time using it, so I didn't realize it and I got a giant one. It didn't really detract from the deliciousness, it just made a ton more than Chef John's. Second, I didn't have a silicone baking mat. I didn't think it would make a big difference, but the bottom burned really bad in the first 10 minutes of "pre baking". The burned part luckily stuck to the pan, so I just ran with it, and the second part of the baking when I transferred it to a different pan it crisped it up nicely. All in all, very delicious.
Easy and delicious. Looks beautiful too.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Asparagus Tart
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 510
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