How to Make Gordon Ramsay Spring asparagus tart

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spring asparagus tart. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Spring asparagus tart is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Spring asparagus tart is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spring asparagus tart:

1. Get all-purpose flour, plus more for dusting
2. Get frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
3. Get mascarpone
4. Take kosher salt
5. Make ready large egg, beaten
6. Make ready lemon, zest finely grated (about 1 tablespoon)
7. Prepare chopped fresh chives
8. Make ready chopped fresh tarragon
9. Take olive oil
10. Prepare pencil asparagus, woody bottoms trimmed off
11. Prepare Freshly ground pepper
12. Prepare Lightly dressed greens for serving

Steps to make Spring asparagus tart:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe.
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!

So that is going to wrap it up for this exceptional food spring asparagus tart recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!