Sheet tart with white asparagus
Surprising combinations are always the best. Ever thought about serving white asparagus on a flat tart? Give it a try soon!
Ingredients · Servings 4 people
- 1 roll of puff pastry
- 250 g mascarpone
- 500 g white asparagus
- lemon juice
- 7 g chives
- 50 g Pecorino
Method · 50 min
- Preheat the oven to 200 °C.
- Roll out the puff pastry on a baking sheet lined with parchment paper. Leave 2 cm free at the edges by making thin cuts with a knife.
- Prick holes in the puff pastry with a fork, but not in the edges. Bake in the oven for 10 minutes.
- Meanwhile, grate half of the pecorino and mix it into the mascarpone. Season to taste with salt and pepper.
- Spread the mascarpone mixture over the puff pastry, leaving the scored edges free. Bake the tart in the oven for 15-20 minutes.
- Peel the asparagus and remove the tough ends. Use a vegetable peeler to make ribbons from the asparagus. Mix the asparagus ribbons in a bowl with the lemon juice. Set aside.
- Use a vegetable peeler to make cheese curls from the remaining pecorino. Finely chop the chives.
- Top the tart with the asparagus ribbons. Garnish with the cheese curls, finely chopped chives, and freshly ground pepper.
Asparagus prepared the traditional way is, of course, delicious. But stepping outside your comfort zone and putting a showstopper on the table is just as much of a treat. And especially when it's as easy to make as this sheet tart.
