| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
- 1 cup mascarpone
- 1 1/2 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 pencil asparagus, woody bottoms trimmed off
- 1 tablespoon olive oil
- Freshly ground black pepper
- Lightly dressed greens, for serving
Instructions
- 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- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a 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 1/4 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 158 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 232 mg |
Reviews
I have made this for Easter for a pot luck and for just me. Always a hit!!
Excellent! So easy. Everyone loved it. Im am not a fan of tarragon but I followed recipe exactly and maybe I don’t dislike tarragon as much as I think. I’ll be making this again soon–Easter brunch for sure next week.
One of my favorite go-to recipes for Easter.
Went heavy on the lemon zest, chives and salt and it was a total hit. Perfect for a spring brunch with a green or fruit salad on the side.
Tasteless just awful
Hello, I haven’t made this recipe yet but I plan to. Upon using so many recipes from this app and reading reviews on all that I have made. The most common thread is too much salt. A year or so ago I had the great pleasure of watching the series “Salt, Fat, Acid Heat” with Samin Nosrat. Superb and extremely informative!! I now use only one brand of salt in all my cooking. I find I no longer make something and think yuck too salty. Diamond Crystal Kosher Salt is the least salty of all the salts on the market. Who knew there could be such a difference. Happy Cooking!!
This is an easy and delicious tart. It’s even good cold with a little arugula salad lightly dressed. My family and I love it!
I made this by the recipe only less salt. Sooooo good. I believe the salt quantity is a typo. Scoring the pastry is very important as this is what creates the “rim” of pastry around the asparagus. I’m glad to see some substitutes for the cheese cause I occasionally have trouble finding the mascarpone
Very good I made it for Easter but substituted cream cheese and goat cheese for the mascarpone cheese with lots of fresh chives. Excellent
My family loves this, made it twice in one week. We’ll make again. Kids and adults are surprised that it good , with asparagus in it. ❤️