Tarts are an easy and fun way to bake with fresh spring ingredients. I love to use store-bought puff pastry for a quick and easy canvas to create the most delightful treats. Asparagus is available in California most times of the year, but there is nothing like spring asparagus – the flavors are brighter and the plump stalks will enhance any baked good.
In this recipe, I use a simple mixture of Gorgonzola and heavy cream to make the base of the tart and fill it in with asparagus stalks. The beautiful presentation will impress any family or friend and you can serve this warm, out of the oven or room temperature. This Asparagus & Gorgonzola Cream Tart makes a great appetizer or serve it on a buffet with salads for a wedding or baby shower.
4 ounces Gorgonzola
1/2 cup heavy cream
1 puff pastry, thawed, but cold (freezer section of grocery store)
1 bunch asparagus
1/4 cup grated parmesan cheese
(Makes 1 Tart)
1. Rough chop the Gorgonzola into pieces. In a small saucepan , heat the heavy cream until simmering, about 2 minutes. Add the Gorgonzola and whisk until smooth. Remove the cream from the heat and pour into a bowl. Place the bowl in the refrigerator to chill for at least 1 hour, the cream should be thick.
2. Preheat the oven to 400 degrees and wash and dry the asparagus. Cut 1/2 inch off the base of each stalk, then slice each stalk in half. If your asparagus are super thin, don’t slice in half, but you may need more to cover the tart. Remove the puff pastry from any packaging and place the dough on a silpat or parchment lined baking sheet. If your dough is round or square instead of rectangle, you may need to trim the asparagus to fit.
3. Score the dough around the perimeter with a paring knife, about 1 inch wide. Do not cut through the dough, simply score it, so it will rise. Remove the Gorgonzola cream from the refrigerator.
4. Dollop the cream on top of the tart dough, do not cross over the scored edge. Spread out the cream inside the tart until smooth.
5. Place the asparagus spears on top of the cream, alternating between tip and end. Drizzle the asparagus with 1 tablespoon of olive oil.
6. Sprinkle the asparagus with 1/2 teaspoon salt, 1/4 teaspoon pepper and the parmesan cheese. Place in the oven to bake for 20-25 minutes, or until the edges are raised and dark golden brown.
7. Remove the tart from the oven and let it cool on the sheet pan for 15 minutes. Using 2 spatulas, gently lift the tart onto a cutting board. Slice the tart into squares.
8. Serve on your favorite plates with a crisp white wine, enjoy!