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This fabulous Savory Asparagus Tart is ready in under an hour, but looks like you slaved all day. I served it for our Shavuot dinner with a salad and Lemon Almond Semolina Cake for dessert. Our drink of choice was a beautiful Vermentino from Ryme Wine Cellars. But this easy-to-prepare savory tart would also make a beautiful brunch meal or a perfect Meatless Monday option.
Believe it or not but I came across this recipe in a folio sent by my grocery store a couple of months back. I made a couple of changes and my presentation was a simple change that just made this tart a visual stunner.
This Savory Asparagus Tart comes together so quickly because you use a prepared frozen puff pastry. It was even quicker because this time I bought cheese that was already grated and crumbled. Something this pretty AND delicious doesn’t have to be difficult. My husband and I were able to spend the entire day outside enjoying the gorgeous weather and we still sat down to a beautiful and delicious meal. Give it a try. And if you don’t wish to use puff pastry, a regular tart or unsweetened pie pastry or phyllo dough would also work.
Yield: 6 generous servings
1 full package of frozen puff pastry, thawed according to package instructions
2 teaspoons EVOO
1 pound (1 bunch) fresh asparagus, trimmed
8 large eggs
1/2 cup whole milk ricotta cheese
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper or to taste
4 green onions (scallions), trimmed and thinly sliced
5 ounces shredded cheese (I used a combo of asiago, parmesan and fontina, but any one of those would also work)
4 ounces of goat cheese crumbles
2 to 3 Tablespoons chopped fresh dill
2 to 3 Tablespoons chopped (or snipped) fresh chives. (You can use other fresh herbs if these are unavailable or to suit your preferences.)
Preheat the oven to 400 degrees F. Line a 1/4-sheet pan (9 x 13) with parchment or lightly brush with oil
Flour a work surface and roll out the pastry to fit the pan so that it will go up the sides. Place it in the pan. You can trim any excess or fold it under. Prick the pastry all over and place it in the fridge while yo prepare the filling.
Set aside 5 asparagus spears that are about the same size and that have straight stems. Use a vegetable peeler to peel the stems and trim off the woody bottoms of the asparagus.
Trim off the woody bottoms of the remaining asparagus and cut the spears into pieces that are 2 to 3-inches long. Place the cut pieces in a large sauté pan with the EVOO and cook on medium high heat for 3 minutes, stirring occasionally. Remove from the heat and set aside.
Whisk the eggs, ricotta, salt and pepper in a large bowl.
Remove the sheet pan from the fridge and scatter the cut, sautéed asparagus and the sliced green onions evenly across the bottom of the pastry.
Top with the shredded cheese.
Pour the egg mixture over the top and spread it evenly. Then top with the goat cheese crumbles. Carefully lay the asparagus spears that you set aside across the top on a slight angle. Press them gently into the cheese. Sprinkle the entire top of the tart with the fresh herbs.
Bake for 10 minutes in the middle of the oven and then lower the temperature to 375 degrees F. Continue baking until the edges are puffed and golden and the eggs are set and beautifully browned – about 25 minutes.
Remove from the oven and allow everything to set for 10 minutes before cutting.
Serve with a beautiful salad, crusty bread and a crisp white wine. Leftovers can be wrapped in parchment and reheated in the oven, preferably on a pizza steel or stone.
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