Monday Cooking Demos - Spring Asparagus Tart - YouTube

Program Type:

Cooking & Baking, Virtual

Age Group:

Adults
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Event Details

Watch Simply Creative Chef Rob Scott as he prepares some delicious spring and seasonal dishes during his virtual cooking series. A link to view the YouTube video will be emailed to all registrants 24 hours prior to the start of the program. Registration begins April 1.

SPRING ASPARAGUS TART WITH MASCARPONE & LEMON

By: Simply Creative Chef Rob Scott

 

Ingredients: Yields 6 servings

 

1 tablespoon all-purpose flour, plus more for dusting

1 sheet frozen puff pastry, thawed (a 9 ½ x 9-inch sheet)

1 cup mascarpone

1 ½ teaspoons kosher salt

1 large egg, beaten

1 lemon, zest finely grated, about 1 tablespoon

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 pound asparagus, bottoms trimmed off

1 tablespoon olive oil

Freshly ground black pepper

Lightly dressed greens

 

 

Directions:

 

· Preheat the oven to 400 degrees F

· Line a baking sheet with parchment paper

· Lightly flour the work surface and roll out the puff pastry to a 9 x 12 inch even rectangle

· Transfer to the prepared baking sheet

· Combine the mascarpone, 1 ¼ teaspoons of the salt, the flour, egg, and lemon zest

· Fold in the chives and tarragon

· Spread over the puff pastry, leaving a ¾ inch border

· Make small cuts around the border about 1 inch apart with the tip of the paring knife

· Toss the asparagus with the olive oil in a bowl

· Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge

· Do the same in the opposite direction with the remaining asparagus

· Season with the remaining ¼ teaspoon salt and some pepper

· Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes

· Let cool for 5 to 10 minutes and serve

· Serve with lightly dressed greens