Asparagus Asiago Tart
It’s Springtime! But I guess you already knew that, huh? I love this time of year! The weather is wonderful, it’s crawfish season for a bit longer and it’s always just a happy time of year for me. Normally this is the time of year people really get into eating more healthy and trimming down getting ready for swimsuit season. I’m ignoring that fact and taking the ostrich approach You know, metaphorically sticking my head in the sand and completely ignoring the fact that at some point I’ll be faced with a bikini. This Asparagus Asiago Tart was more enticing to worry over squeezing into a swimsuit.
If you’ve read much of this blog or paid attention to my recipes you’ll know I love cheese. It’s close to the point of an unhealthy obsession. I could eat my weight in cheese on any given day (and probably do sometimes). I think I’ve shared this little story before but it’s worth repeating. When I was small I loved cheese as much as I do now. My younger brother however did not like cheese. I think he hated cheese to the same level that I loved it and that to me was unthinkable. I was convinced that if he just really tasted it he would come to his senses and fall in love like I was. SO, I would hold him down and force cheese in his mouth. It didn’t work. He still hates cheese to this day. And you know what? If he wasn’t much bigger than me, I might try it again.
Asiago is one of my all time favorite cheeses. Asiago Fresco is mild and creamy and pairs well with almost everything. It also melts perfectly.
This Asparagus Asiago Tart was super simple. I used a frozen puff pastry and just set it out on the counter for a few hours to let it thaw. I rolled the edges a bit to give it a ledge or border and poked some holes in the center with a fork. I pre-baked it for about 12 minutes so that area where I wanted to put the asparagus and asiago was baked evenly. It did puff up so if yours does, don’t be alarmed. It goes back down.
While the puff pastry was thawing, I put the washed and trimmed to size asparagus in a large plastic zip top bag with some good olive oil, balsamic vinegar and soy sauce, seasoned it with salt and pepper and let it marinate for a while. Once I allowed my pre-baked pastry to cool I covered it with shredded Asiago Fresco and then placed the asparagus (alternating each piece by placing one tip next to one end and so on) over the asiago, gave it another sprinkle of salt and pepper and baked it for another 15 minutes or so.
When I took it out, I topped it with a fried egg. I was so pleased with the results.It was flakey and buttery the way puff pastry is but a little chewy in the middle. It’s perfect for a brunch or dinner appetizer or even a light lunch.
- 1 frozen puff pastry, thawed
- 15 stems of fresh asparagus, washed and rough, woody ends trimmed
- 1/2 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 cup soy sauce
- 5 dashes worcestershire sauce
- salt and pepper to taste
- 1 to 1 1/2 cups of Asiago Fresco, shredded
- 1 egg
- While thawing frozen pastry, place asparagus in a large zip top bag with olive oil, a sprinkle of salt and pepper, balsamic and worcestershire sauce and marinate.
- Once the pastry is thawed, roll the edges over several times to create a border.
- Pierce the center with a fork several times and bake for 12-15 minutes until it just begins to brown.
- Remove from the oven and allow to cool.
- Top the pre-baked pastry with shredded Asiago.
- Drain the asparagus and alternating ends, place each piece side by side in a row on top of the cheese.
- Season lightly with salt and pepper and bake for 15-20 minutes at 350 degrees until the cheese is melted and the pastry is a golden brown.
- While pastry bakes in a small skillet over medium heat, add a tablespoon of vegetable oil and allow it to get hot.
- Gently break an egg into the pan and without disturbing the yolk, spoon the hot oil in the edges of the pan over the egg white to allow it to cook.
- Top the tart with the fried egg and serve.
What’s you favorite savory tart combination?