Preparation time: 60 minutes
This light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets.
Although I love to bake, making my own puff pastry is a bit of a challenge in the hot climate. A good quality ready made puff pastry can be a great help especially when the kitchen is hot and spending the sunny days outside is a better proposition.
- 1 sheet ready made puff pastry dough, about 9 oz (250g)
- 2 eggs
- 1 egg beaten with 1 Tbsp of water (egg wash)
- ¼ cup (60 ml) light cream
- 1 tsp Herbes de Provence
- salt and pepper
- ¼ cup (60 ml) CremeFraiche
- ⅓ cup (85 g) prosciutto cut into small dices
- ¾ cup (170 g) goat cheese coarsely crumbled
- 6-8 asparagus spears, trimmed
Unfold puff pastry sheet over parchment paper and roll the pastry into a rectangle measuring about 10”x 15” (25 x 38 cm). Transfer pastry with the parchment paper to a baking sheet. Score a border inside the pastry measuring about 1”(2.5 cm) in width. Your pastry rectangle should look like a picture frame. Prick bottom of the pastry with the tines of a fork. Refrigerate pastry for about 30 minutes. If you happen to have some left over pastry, cut it into strips and use to make a lattice on top.
In the meantime, prepare the ingredients for the tart filling. Bring salted water to a boil and blanch the asparagus briefly, 2-3 minutes. Drain and run them quickly under cold water. Drain again and set them aside on paper towels. Whisk eggs, light cream, Herbes de Provence, salt, and pepper. Add Creme Fraiche and mix well. Refrigerate.
Preheat oven to 400°F/200°C.
Brush puff pastry sides with the egg wash and blind bake it for about 12-15 minutes or until the sides start to get golden brown. Do not let it get too dark as the puff pastry will need further baking. Remove from oven and gently pierce any bubbles that may have formed during baking. Let it cool for about 5 minutes.
Pour enough egg mix inside the border of the pastry taking into account the asparagus, prosciutto, and goat cheese weight. You do not want the egg-mix spilling over the border. Scatter diced prosciutto and goat cheese crumbs over the egg mix. Arrange asparagus tips in a diagonal row over it and if using, the left over pastry strips. Bake for an additional 15-20 minutes or until topping is set. Cool before cutting into squares.