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My review
Chef John's Asparagus Tart
57k
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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Ingredients
40 m servings 795Original recipe yields 1 servings (1 tart)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
5/7/2015
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 li...
Most helpful critical review
4/2/2018
4-stars for presentation (although I bought the fatter spears - planning for 5/person, I could've used another spear or 2 of asparagus to fill the pastry). Attractive presentation, easy to prepa...
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5/7/2015
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 li...
4/1/2016
I can never go wrong with Chef John's recipes! I did change slightly to cater to my family's tastes. I didn't trust myself to make the shell, so I put the puff pastry into my rectangle tart pa...
4/1/2015
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 m...
4/2/2018
4-stars for presentation (although I bought the fatter spears - planning for 5/person, I could've used another spear or 2 of asparagus to fill the pastry). Attractive presentation, easy to prepa...
2/25/2017
Very nice, very easy and made a good presentation for company. Made exactly per recipe, and 4 of us ate it all. IF we had any leftovers, I am wondering how it would have fared in the refrigera...
4/17/2016
Very fancy and very easy. I has the potential to be a 5 star. Next time I will make more sauce and add a little more seasoning.
2/3/2016
I really like asparagus tarts on puff pastry, but I did not care for the asparagus/cream/Dijon combo. These are all ingredients I like, just not this combo. I liked recipes that were more aspara...