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
I made this for a birthday luncheon with maple salmon from this website, and a fresh corn salad. It was great! After a 'test run' I did find the mustard a bit too pronounced, so I added a little more creme fraiche. The puff pastry I had in my supermarket (Pepperidge Farms) was about 10" by 10", so when I rolled up (twisted) a half inch on all sides, I was left with a 9" by 9" area. For this, I needed about 12-13 medium sized stalks of Asparagus, but only used one portion of the sauce. This square was perfect for 4 portions as a side dish.
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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