Asparagus Upside Down Tart
Posted by Alayne Gardner-Carimi on
This inverted cooking method ensures both that the asparagus doesn't dry out and shrivel up in the oven's heat as it cooks, and that the puff pastry has a chance to crisp.
Ingredients
2 Tbsp vomFASS Herbes de Provence Extra Virgin Olive oil
1/2 tsp grated lemon zest (from 1 medium lemon), plus more for garnish
1/4 tsp kosher salt
1 lb thin asparagus, ends trimmed and cut diagonally into 3-inch pieces (about 3 cups); see notes
2 oz soft fresh goat cheese, crumbled (1/2 cup)
1 (8.6 oz) sheet puff pastry from 1 (17.3 oz) package, thawed if frozen
All-purpose flour, for dusting
1 large egg beaten with 1 Tbsp tap water
Flaky sea salt
Cracked black pepper
Directions
Preheat oven to 425°F position oven rack in lower third of oven.
Line a rimmed baking sheet with parchment paper.
Trace an 8 1/2- by 8 1/2–inch square on paper using a pencil.
Brush oil evenly within traced square. Sprinkle thyme, lemon zest, and salt evenly over oil.
Arrange asparagus pieces within traced square, trim asparagus as needed to fit row's entire length, using any leftover small pieces to fill gaps.
Sprinkle all over with goat cheese; set aside.
Roll puff pastry on a lightly floured surface to a 9 1/2–inch square.
Carefully lay pastry over asparagus design so that it overhangs asparagus by 1/2 inch on all sides.
Press along edges of pastry to seal against the baking sheet, then press on pastry all over to adhere to cheese and asparagus underneath.
Lightly score pastry with paring knife, making about 8 cuts in a diagonal pattern. Brush with egg wash.
Bake in lower third of oven until pastry is puffed and deep golden brown, about 18 minutes.
Transfer baking sheet to a wire rack and let cool 5 minutes.
Place a cutting board over pastry, carefully invert tart onto cutting board, then remove and discard parchment.
Garnish with flaky sea salt, black pepper, and additional lemon zest and thyme.
Slice into nine 3-inch squares; serve warm or at room temperature.
Notes
Choose thin asparagus—skinny asparagus are crucial to ensure quick and even cooking of this tart without any par-cooking step.
Don’t forget to defrost your puff pastry. to be on the safe side, transfer it from the freezer to the fridge the night before you want to make the tart.
Use cheese “glue” and press down to make sure the tart holds together, by placing the cheese in between the asparagus and the pastry, as the cheese softens and adheres the asparagus and pastry together.