Asparagus Spring Tart

ASPARAGUS TART😍

A 5 ingredient app that screams spring and looks impressive AF. One bite in and you’ll be sold!

This recipe takes a few store bought shortcuts to save on time, but the quality and taste of this dish are incredible. The crispiness of the puff pastry, creaminess of the dip, with tender asparagus, it’s oh so good. I love a little hot honey drizzle over top too but totally optional! I would recommend using slightly fatter asparagus for this as the skinny ones I used were slightly overcooked by the time the pastry was done - but still tasted great so use what you have!

This recipe is inspired by Carolina Gelen’s Artichoke Tart, but I replaced the homemade filling with store bought shortcuts to cut down on time. You can find her recipe here.

Serves 6.

Ingredients:

For the Asparagus Tart:

• 1 puff pastry sheet, thawed

• 10oz spinach artichoke parmesan dip (I really like Terra Fina’s Greek yogurt dip)

• 1 bunch asparagus, ends cut off (a bit chunkier asparagus preferred)

• 1 tbsp olive oil

• 1 egg

• ¼ cup freshly grated parmesan

• Hot honey or red pepper flakes, lemon zest, and basil for topping (optional)

Directions:

For the Asparagus Spring Tart:

• Preheat the oven to 400 degrees.

• Roll out the puff pastry sheet into a 12x10” rectangle (it does not have to be exact). Fold in the edges to create a ½” crust.

• Spread the spinach artichoke dip evenly within the borders of the pastry and arrange the asparagus on top. 

• Drizzle the asparagus with olive oil, and top with grated parmesan and lemon zest and season with a small pinch of salt.

• Whisk the egg with 1 tsp water and brush the crust of the puff pastry with the egg wash.

• Bake at 400 for 25-28 minutes or until the crust is golden brown. If using, finish with a hot honey drizzle and some fresh basil and serve immediately. Enjoy!