Dine on this stunning asparagus tart as an appetizer, as part of a brunch buffet or as a light meal with a simple green salad. However you choose, it will be delicious.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Preheat the oven to 400°F (200°C). Plunge the asparagus into a pot of rapidly boiling, salted water for 1 minute. Immediately drain and plunge into ice water; drain and dry well.
Roll the puff pastry out on a lightly floured surface, large enough to line the bottom and sides of a 7×11-inch (18 cm x 28 cm) tart pan with a removable bottom; trim and discard the excess. Whisk the cream with the eggs, mustard, garlic, salt and pepper; pour into the base. Arrange the asparagus across the tart.
Bake, on the lowest rack, for 30 to 35 minutes or until the pastry is golden and the filling is set. Cool for 10 minutes; transfer to a serving platter. Sprinkle with goat cheese. Serve warm.