I've eaten A LOT of asparagus while it's been in season, I have filled ravioli with this wonderful veg and made it the star of the show of a stunning burrata topped frittata, and this week once again I couldn't help but use it once again to make this outstanding tart!
The tart is not only super easy to make, hello ready made puff pastry from the supermarket, but looks and tastes out of this world! The mascarpone base bubbles up beautifully after 30 minutes in the oven and the honey mustard sauce, quickly whipped up from scratch, is the perfect way to finish off the dish.
SO simple yet so delicious and one of the best things I have made in lockdown. You'd be stupid not to make this while we have such beautiful British aspargus at our disposal! If you are in Europe or crazy like me (I spent £9 on 5 spears) do go for a mix of green and white asparagus but a version with just the green variety will work just as well!
- 2 bunches of asparagus (green or one white / one green)
- 1 sheet frozen puff pastry, thawed
- 150g mascarpone cheese
- Freshly cracked black pepper
- Olive oil
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp water
- To garnish: fresh dill
- Preheat the oven to 200 degrees celsius.
- Prep the asparagus by trimming off the tough ends (about 2-3 cm off of each spear).
- Peel the white asparagus if using.
- Place a piece of parchment paper onto a baking tray.
- Unfold the puff pastry and lay it flat onto the parchment.
- Spread the mascarpone cheese in an even layer onto the dough, leaving a small border.
- Generously season with salt and pepper.
- Arrange the asparagus in an even layer over top the mascarpone.
- Season with salt, pepper, and a good drizzle of olive oil.
- Fold the edges of dough up and over the asparagus. Lightly press the creases together so that the pastry is secure.
- Drizzle the edges with olive oil.
- Bake for 30-35 minutes until the edges are golden and the asparagus is tender.
- Meanwhile, melt the butter in a small saucepan over medium heat.
- Whisk in the honey, dijon mustard, and water.
- Reduce the heat to medium-low and simmer for 1-2 minutes.
- Drizzle the finished tart with the sauce and garnish with the fresh dill.