Spring Puff Pastry Tart with Asparagus
I’m welcoming spring with open arms with this delicious asparagus puff pastry tart! I love cooking with store-bought puff pastry, it’s such an essential in my kitchen. I always have some in the freezer!
The herb mayo really makes all the difference in this recipe! Well, okay, so do the toppings!
Enjoy!
Ads
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Servings: 4 to 6
Ingredients
Herb Mayo
- 1/3 cup (70 g) mayonnaise or vegenaise
- 1/4 cup (10 g) finely chopped fresh dill
- 1/4 cup (10 g) finely chopped fresh parsley
- 1 tablespoon (15 ml) lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon (1.25 ml) salt
- Pepper, to taste
Puff Pastry Tart
- 200 g commercial puff pastry, frozen and thawed
- 1 bunch asparagus, trimmed
- 1 egg yolk
- 1 tablespoon (15 ml) vegetable milk
- 2 tablespoons (30 ml) sesame seeds
- Olive oil drizzle
- Flaked salt
Toppings
- 2 to 3 soft-boiled eggs
- 2 tablespoons (30 ml) finely chopped chives or dill
- Zest of 1 lemon
Ads
Preparation
Herb Mayo
- Mix all the mayo ingredients in a small bowl. Set aside.
Puff Pastry Tart
- Preheat the oven to 400°F, with the rack in the centre. Line a baking sheet with baking paper.
- On a lightly floured work surface, roll out the dough into a 24 x 32cm rectangle. Transfer to the baking sheet.
- Spread the herb mayonnaise over the pastry, leaving a 2.5cm border on each side of the tart. Place the asparagus on top, making sure they stick together without leaving any space between them. Fold the edges of the pastry over the asparagus.
- Whisk the egg yolks and milk in a small bowl. Brush the edges of the tart with the egg mixture and sprinkle with the sesame seeds. Drizzle the asparagus with olive oil and sprinkle with fleur de sel. Bake for 20-25 minutes or until golden brown. Garnish with soft-boiled eggs, chives and lemon zest.
Ads
