With all the rhubarb and strawberry recipes I´ve been making lately I almost forgot about my favorite vegetable that is in season right now: asparagus. In Germany, people go crazy during the asparagus season. It is those three months, between the end of march or the beginning of april until the 24th of June were you can find asparagus everywhere. The white asparagus is typically prepared with potatoes, ham and sauce hollandaise. My family eats it with thin pancakes (kind of like crepes), béchamel sauce and boiled ham, which is the southern way to eat it. Green asparagus is perfect for salad, pasta, quiche or tarts. However you prepare it, I absolutely love asparagus season.
I´ve seen the recipe for this tart on a couple of foodblogs before. Originally from Martha Steward and prepared with gruyere cheese I decided to mix it up a little by using cream cheese and parmesan instead. The result is a crispy puff pastry with tender asparagus and just a hint of parmesan.
The recipe itself is fairly easy. All you need is puff pastry, asparagus and cheese and you got a delicious summer dinner. A salad goes great with the tart. And I am sure it would be a great dish to bring to barbecues.
1 sheet frozen puff pastry
1 tablespoon olive oil
1) On a floured surface, roll the puff pastry into a rectangle. Use a knife to lightly score the pastry dough 2-3 cm from the edges, marking a rectangle. Pierce the dough inside the markings with a fork and bake in the preheated oven at about 180°C for about 10-15 Minutes until lightly brown.
2) Wash the asparagus, cut the ends and grate the parmesan cheese. Remove the pastry shell from oven and spread some cream cheese evenly onto it. Arrange the asparagus on the puff pastry. Sprinkle with olive oil and sea salt and add parmesan. Bake until the puff pastry is golden brown and the asparagus tender, about 15-20 minutes.
I didn´t add exact measurements, because you only need a little cream cheese and parmesan. Feel free to add as much as you please.