Chef John's Asparagus Tart

Name: Chef John's Asparagus Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 6x9-inch sheet frozen puff pastry, thawed; 6 spears fresh asparagus, trimmed; 1 tablespoon Dijon mustard; 1.5 teaspoons creme fraiche; 1 pinch ground black pepper; 1 pinch cayenne pepper; 2 teaspoons butter, melted; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

4.4

(21)

15 Reviews

8 Photos

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.

Recipe by Chef John

Updated on January 14, 2022

8

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

1

Yield:

1 tart

Jump to Nutrition Facts

Ingredients

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts (per serving)

795	Calories
57g	Fat
59g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 795
% Daily Value *
Total Fat 57g	73%
Saturated Fat 20g	98%
Cholesterol 41mg	14%
Sodium 869mg	38%
Total Carbohydrate 59g	21%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 15g
Vitamin C 6mg	29%
Calcium 152mg	12%
Iron 5mg	29%
Potassium 294mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.