Flaky golden tart with spring asparagus, creamy cheese, fresh herbs, and a crisp puff pastry base.
# Ingredient list:
→ Vegetables
01 - 1 bunch (about 14 oz) thin asparagus, trimmed
→ Dairy
02 - 7 oz crème fraîche or ricotta
03 - 3.5 oz grated Gruyère or Parmesan cheese
04 - 1 egg, lightly beaten
→ Pastry
05 - 1 sheet (approximately 8.8 oz) all-butter puff pastry, thawed
→ Herbs & Seasonings
06 - 2 tablespoons fresh chives or dill, finely chopped
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper to taste
→ Garnish
09 - 1 tablespoon toasted pine nuts
10 - Fresh microgreens or extra herbs
# How to Make It:
01 - Preheat oven to 400°F and line a baking tray with parchment paper. Roll out puff pastry on a lightly floured surface to a rectangle approximately 10 by 14 inches if not pre-rolled, then transfer to prepared tray.
02 - Using a sharp knife, score a border three-quarters inch from the edge around the entire pastry without cutting through completely. Prick the center area with a fork to prevent excessive rising.
03 - In a bowl, combine crème fraîche or ricotta with half the grated cheese, chopped chives or dill, lemon zest, salt, and pepper, stirring until well combined.
04 - Evenly spread the cheese mixture within the scored inner rectangle of the pastry, leaving the border clear.
05 - Arrange asparagus spears neatly over the cheese mixture in alternating directions for visual appeal.
06 - Brush the pastry border with beaten egg and sprinkle remaining cheese over the asparagus. Bake for 20 to 25 minutes until pastry is golden and puffed and asparagus is tender.
07 - Cool slightly, then garnish with toasted pine nuts and microgreens or additional fresh herbs if desired. Slice and serve warm or at room temperature.
