Equipment
Ingredients
Tart Base
- 320 g ready-rolled puff pastry, thawed if frozen
- 1 egg, beaten
Filling
- 100 g crème fraîche
- 50 g vegetarian hard cheese, finely grated
- 2 g kosher salt
- 2 g black pepper, freshly ground
Topping
- 250 g asparagus spears, woody ends trimmed
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking.
Combine the crème fraîche, half of the grated vegetarian hard cheese, kosher salt, and black pepper in a mixing bowl. Stir until fully smooth and incorporated.
Unroll the puff pastry flat onto the prepared baking sheet.
Using a sharp knife, lightly score a border 2 centimeters from the edge all the way around the pastry. Do not cut completely through the dough.
Prick the central rectangle of the pastry repeatedly with a fork. This stops the middle from rising while allowing the border to puff up.
Spread the cheese and crème fraîche mixture evenly over the docked central rectangle, keeping within the scored borders.
Lay the trimmed asparagus spears in a neat, parallel row across the creamy filling.
Brush the exposed outer border of the pastry lightly with the beaten egg to ensure a golden, glossy finish.
Drizzle the asparagus lightly with the olive oil and scatter the remaining grated cheese over the top.
Bake in the preheated oven at 200°C/400°F for 20 to 25 minutes, or until the pastry border has risen dramatically and the asparagus is tender and lightly blistered.
Remove the tart from the oven and let it sit on the baking sheet for 5 minutes before slicing and serving.
Chef's Notes
- To find the natural breaking point of asparagus, bend the spear near the base until it snaps. It will naturally break right where the tough, woody end meets the tender stalk.
- For the neatest puff pastry borders, chill the fully assembled tart in the refrigerator for 10 minutes right before baking. This re-chills the butter in the dough, causing a higher, more distinct rise.
- Authentic Parmigiano-Reggiano uses animal rennet. Always read the label and choose a designated vegetarian hard cheese if preparing this for a strict vegetarian diet.
- Be careful not to press too hard when scoring the pastry border; if you slice all the way through, the creamy filling will leak out onto the pan.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180°C/350°F oven for 5 to 8 minutes until the base is crisp.
