It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late! This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!
I also love and make a tomato version of this tart. You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.
While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.
Savoury Asparagus Tart
Serves: 6 as an appetizer
- 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
- 1 lb fresh asparagus
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 1 cup shredded Gruyere cheese
- 1/2 cup goat cheese
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- Line a baking sheets with parchment paper; set aside.
- On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
- Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
- Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
- Return to oven and bake until golden and puffed, 12 to 15 minutes.
- Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
- (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)