Asparagus and Pea Puff Pastry Tart
Asparagus and peas display their good looks in this puff pastry tart topped with a double serving of creamy garlic and herb sauce, both in the recipe and when served. To add to the lightness, opt for a fresh topping consisting of marinated shallots, herbs, almonds and lemon zest. This seasonal recipe makes a great […]
Ingredients
- 1 sheet (200 g) store-bought puff pastry, thawed, cold (see note)
- 6 tbsp (90 ml) creamy garlic and fine herbs sauce, plus more for garnish
- ¾ lb (340 g) thin asparagus, trimmed
- ½ shallot, thinly sliced
- 1 tbsp (15 ml) white balsamic vinegar
- ½ cup (75 g) frozen green peas, blanched for 1 minute
- ¼ cup (10 g) mixed herbs (flat-leaf parsley leaves and dill)
- 2 tbsp roasted almonds, chopped
- ½ lemon, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square (see note). Place on the baking sheet.
- Spread the sauce over the surface of the puff pastry. Top with the asparagus, letting the stalks overlap slightly. Season with salt and pepper.
- Bake for 25 to 30 minutes or until the pastry is nicely browned.
- Meanwhile, in a small bowl, combine the shallot with the vinegar. Season with salt and pepper. Let marinate for 15 minutes. Drain.
- Once out of the oven, top the tart with the peas. Garnish with the marinated shallot, mixed herbs, almonds and lemon zest.
- Cut the tart into 6 squares. Top each square with a spoonful of sauce. Serve warm or at room temperature.
Asparagus and peas display their good looks in this puff pastry tart topped with a double serving of creamy garlic and herb sauce, both in the recipe and when served. To add to the lightness, opt for a fresh topping consisting of marinated shallots, herbs, almonds and lemon zest. This seasonal recipe makes a great last-minute starter idea.