Working more than necessary is something nobody wants to do, right? I love me some quick recipes that are easy to do. If there is an option to work less in the kitchen I will go for that ;P Pre-made dough from the supermarket is something that can come in handy here… Nobody got time to prepare puff pastry dough or phyllo dough. So get a roll of dough for this delicious Quick & Easy Green Asparagus Puff Pastry Tart and the fun can begin ;)
If you’ve ever made puff pastry dough yourself, I’m sure you’ll agree. You can make your own puff pastry dough for special occasions – however, for quick recipes like this tart here, store-bought dough is perfectly fine. If you know a good quality puff pastry dough brand (made with butter instead of palm oil) – go for it! To be honest, I almost always have a roll of that dough at home in the fridge… just in case I want to make something quick ;)
Nobody wants to spend more time in the kitchen than necessary. Especially after a long day at work (working from home counts as well) ;) I am not going to work another hour or so to get food on the table during the week – on a weekend I don’t mind. Luckily, for this tart you only need 10 minutes of preparation time… the oven does the rest.
This easy asparagus tart is great for dinner, but also a great option for a buffet, for example. If you are entertaining friends or family, and you need something to eat – this tart can be eaten hot or cold. Perfect for a buffet where everybody can grab something to eat whenever they feel hungry. We also prepare the tart as a side dish when having a BBQ on the terrace. Some veggies to counteract all the meat, you know ;P
The tart can be prepared with green or white asparagus. You can use the green asparagus uncooked for this recipe, because the individual asparagus are normally quite thin. If you want to use the thicker white asparagus I recommend pre-cooking it. You don’t want half-raw asparagus laying on your tart ;P I think halving or quartering white asparagus and then using it like green asparagus (raw) could also work, if the pieces are quite thin. I haven’t tried that though, so no guarantee that it will work ;)
I used yellow cheddar for the tart, which I bought already grated in a bag… I wanted the recipe to be as quick as possible ;P Replace that with more flavorful cheese and grate that cheese freshly, if you like. For my Wild Garlic Soda Bread I used a much more mature and light-colored cheddar (you can see it in the ingredients photo), which is more like a Parmesan… that one was super tasty and would be a great alternative for the cheddar in this recipe.
If you bought more than one roll of puff pastry dough and don’t know what to do with it… let me show you something ;) I got some delicious Mini Tarts with Tomatoes & Cream Cheese (perfect for a picnic) or an Ombre Tomato Tart with Gorgonzola – both are really delicious! ;)
INGREDIENTS / ZUTATEN
1 package (about 9.5 oz./270g) fresh puff pastry
about 21 oz. (600g) green asparagus
2 medium eggs
7 oz. (200g) heavy cream
1 spring onion, sliced
3.5 oz. (100g) grated cheddar, divided
1/2 tsp. ground nutmeg
salt, pepper
1 Packung (ca. 270g) frischer Blätterteig (Rolle)
ca. 600g grüner Spargel
2 Eier (M)
200g Schlagsahne
1 Frühlingszwiebel, in Ringen
100g Cheddar, gerieben & aufgeteilt
1/2 TL Muskatnuss
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a 12.6×9.8 inches rimmed baking sheet* with baking parchment and set aside. Wash the green asparagus, dry and cut off the tougher ends. Set aside.
2. Unroll the puff pastry – depending on the size of your dough you might have to get it into shape. Mine was a bit too long for the baking sheet, so I had to fold it once in the middle and then roll out again slightly to get the size of the baking sheet. Do not work the dough too much – never collect puff pastry dough and knead it. Folding once and rolling out carefully is ok ;) Prick with a fork and set aside.
3. Add the eggs and heavy cream to a bowl and mix until well combined. Add the sliced spring onion and half of the grated cheddar, season with nutmeg and a good amount of salt and pepper, and mix to combine.
4. Place the asparagus neatly next to each other on the puff pastry. If you got some gaps, cut some of the asparagus into smaller pieces and fill the gaps with it. Pour the egg mixture evenly all over the asparagus. Sprinkle with more cheese and season with additional salt and pepper to your liking. Place the baking sheet in the lower third of the oven and bake for 25-35 minutes. Mine was good after 30 minutes but depending on your oven you might need longer – you want the puff pastry to bake properly and avoid a soggy bottom. If the top gets too dark in the process cover with some aluminum foil and continue baking. Take out of the oven and serve still warm with some sour cream dip or similar.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein 32x25cm Backblech* mit etwas höherem Rand mit Backpapier auslegen und zur Seite stellen. Den grünen Spargel waschen, trocknen und die holzigen Enden abschneiden. Zur Seite legen.
2. Den Blätterteig entrollen und auf das Blech legen. Je nach Größe der Teigschicht muss man das Ganze eventuell noch in Form bringen. Der Blätterteig, den ich normalerweise verwende, ist etwas zu lang, deshalb falte ich ihn einmal in der Mitte und rolle ihn noch einmal vorsichtig aus, bis die Größe passt. So einen Blätterteig sollte man allerdings nicht zu stark bearbeiten. Auf keinen Fall kneten ;) Den ausgerollten Blätterteig noch einmal mit einer Gabel mehrmals einstechen und dann zur Seite stellen.
3. Eier und Sahne in eine Schüssel verrühren. Die Frühlingszwiebel und die Hälfte des geriebenen Käse dazugeben, mit Muskatnuss und ordentlich Salz und Pfeffer würzen.
4. Den Spargel eng nebeneinander auf den Blätterteig legen. Sollten irgendwo Lücken entstehen, einfach einige Spargelstangen in kleine Stücke schneiden und damit die Lücken füllen. Den Ei-Sahne-Mix gleichmäßig auf dem Spargel verteilen und mit dem restlichen Käse bestreuen. Wer mag, kann noch einmal mit etwas Salz und Pfeffer nachwürzen. Das Backblech ins untere Drittel des Ofens schieben und die Tarte für 25-35 Minuten backen. Meine Tarte war nach etwa 30 Minuten fertig – je nach Ofen braucht es eventuell etwas länger. Der Blätterteig sollte gut durchgebacken sein, also auf jeden Fall checken. Sollte die Oberfläche im Prozess stark dunkel werden, mit Alufolie abdecken und weiter backen. Die fertige Tarte aus dem Ofen holen und z.B. mit einem Sour Cream Dip o.ä. servieren.
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Here is a version of the recipe you can print easily.
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Quick & Easy Green Asparagus Puff Pastry Tart
- Prep Time: 00:10
- Cook Time: 00:35
- Total Time: 00:45
- Yield: 6 1x
- Category: Tarts
- Cuisine: International
- Diet: Vegetarian
Description
A quick and easy-to-prepare snack or dinner: Green Asparagus Puff Pastry Tart. Delicious, cheezy, and packed with flavors. Great with a glass of wine ;)
Ingredients
1 package (about 9.5 oz./270g) fresh puff pastry
about 21 oz. (600g) green asparagus
2 medium eggs
7 oz. (200g) heavy cream
1 spring onion, sliced
3.5 oz. (100g) grated cheddar, divided
1/2 tsp. ground nutmeg
salt, pepper
Instructions
1. Preheat the oven to 390°F (200°C). Line a 12.6×9.8 inches rimmed baking sheet* with baking parchment and set aside. Wash the green asparagus, dry and cut off the tougher ends. Set aside.
2. Unroll the puff pastry – depending on the size of your dough you might have to get it into shape. Mine was a bit too long for the baking sheet, so I had to fold it once in the middle and then roll out again slightly to get the size of the baking sheet. Do not work the dough too much – never collect puff pastry dough and knead it. Folding once and rolling out carefully is ok ;) Prick with a fork and set aside.
3. Add the eggs and heavy cream to a bowl and mix until well combined. Add the sliced spring onion and half of the grated cheddar, season with nutmeg and a good amount of salt and pepper, and mix to combine.
4. Place the asparagus neatly next to each other on the puff pastry. If you got some gaps, cut some of the asparagus into smaller pieces and fill the gaps with it. Pour the egg mixture evenly all over the asparagus. Sprinkle with more cheese and season with additional salt and pepper to your liking. Place the baking sheet in the lower third of the oven and bake for 25-35 minutes. Mine was good after 30 minutes but depending on your oven you might need longer – you want the puff pastry to bake properly and avoid a soggy bottom. If the top gets too dark in the process cover with some aluminum foil and continue baking. Take out of the oven and serve still warm with some sour cream dip or similar.
Notes
Let your creativity shine in the kitchen!
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