Today we decided to relax and take a break from all of the work in the kitchen. An asparagus tart was a fast and easy dish to make for breakfast. Outlining the pastry dough and laying down the asparagus was calming and gave way to some light hearted family conversation. As always some of us didn’t wait for the tart to cool before eating it.
- 1 Sheet Ready Made Puff Pastry
- 2 Cups Shredded Gouda Cheese
- ¼ Cup Shredded Parmesan Cheese
- ½ LB or 200g Asparagus Tips
- 1 Egg
- 1 Tablespoon Milk
- (Whole Grain Mustard Optional)
Preheat oven to 400°F/200°C
Shallow boil asparagus until slightly tender then rinse with cool water and dry with a kitchen towel.
Mix egg with milk to make an egg wash and set aside.
Gently unroll rectangle pastry on sheet of parchment paper. Measure 1 inch from the edge of the pastry and make a rectangle inside the pastry 1 inch smaller than the outside all the way around. Using a fork make indents is the smaller rectangle to keep the pastry from proofing up while baking. (If you are using whole grain mustard lightly brush it on the inside of the smaller rectangle at this point. Making sure not to get the mustard on the outside rim.)
Lay asparagus in the smaller rectangle with tips and ends laying interchangeably until the end. Start with one asparagus facing tip up and the one next to it with the end facing up repeat the pattern until you reach the end of the small rectangle.
Sprinkle Gouda on top on asparagus and then sprinkle on Parmesan making sure not to get cheese on the outside rim.
Brush egg wash on the rim of the pastry and bake in the oven for as the puff pastry package says to bake it or around 18 to 25 minutes at 400°F/200°C.
2 responses to “Asparagus Parmesan Gouda Tart Recipe”
What is “Swallow Boil” please
Shallow boil is when you fill the water half way up the asparagus and then boil them.