As a child, some of my favorite memories are eating asparagus that my grandmother prepared. We would meet in the south of Germany at the beginning of summer and all return to Israel together. She would often prepare white asparagus soup and it was perfectly comforting after a long flight. When I see asparagus start to appear in the grocery store I snatch up a bundle and turn the tender spring spears into this beautiful tart. I serve it with a simple green leaf salad tossed with a dijon vinaigrette. With the flaky puff pastry and creamy feta cheese it is filling yet light enough to enjoy a second helping.
PrintAsparagus Tart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 lb. asparagus spears
- 1 puff pastry, thawed and refrigerated
- Flour for dusting
- 8 oz feta
- 2 eggs
- 1 cup Greek yogurt
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1 tbsp lemon zest
- 1 tbsp fresh basil, julienne
- 1/4 cup shaved Parmesan
Instructions
- Dust flour on your surface, roll out puff pastry and dust with flour. Roll gently until you have a smooth pastry, a quarter inch thick. Place on a parchment lined baking sheet, crimp the edges and refrigerate until ready to use.
- Heat oven to 425 degrees.
- In a food processor, add the feta, eggs, Greek yogurt, salt, pepper, garlic, lemon zest and fresh basil and puree until smooth. Trim the ends of the asparagus by cutting off a half inch from the end, then use a peeler to remove any woody or tough ends, if needed.
- Spread the egg and cheese mixture on the puff pastry in an even layer until you reach the crimped edges. Line the asparagus in a single layer, facing the same way.
- Bake for 20 minutes or until the edges of the puff pastry and golden brown.
- Remove from the oven and cool slightly before sprinkling with shaved Parmesan cheese. Cut into rectangles and serve.
