Asparagus Puff Pastry Tart
Ingredients
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2 tablespoons all-purpose flour
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1 sheet frozen puff pastry
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¾ pound asparagus
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1 lemon
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
Tools
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2 large bowls
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parchment paper
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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fork
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zester
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citrus juicer
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rolling pin
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 400℉ on the Bake setting.
June Oven
Roll the puff pastry
Lightly dust a 8½” x 14” piece of parchment and rolling pin with the flour. Using the parchment as a guide, roll the unfolded puff pastry sheet into a rectangle to fit. Use a sharp knife or pizza wheel to trim the edges to straight lines, if desired. Carefully transfer the parchment with the pastry to a June Pan.
2 tablespoons all-purpose flour
1 sheet frozen puff pastry
rolling pin
parchment paper
measuring spoons
June Pan
Prick the tart bottom
Leaving a ½”-wide rim on all sides, prick the bottom of the pastry sheet with the tines of a fork to allow the steam to escape and ensure even browning of the tart.
fork
Bake the tart shell
Transfer the puff pastry to the bottom shelf of the June Oven and bake for 10 minutes. When June notifies you that the tart shell is ready, remove it from the June Oven and set it aside to cool at least 5 minutes before filling.
Cut the asparagus
While the puff pastry bakes, line up the asparagus spears horizontally on a chopping board. Measure about 6” from the asparagus tips and cut off the woody ends at that point. Discard the ends.
¾ pound asparagus
knife
chopping board
Zest and juice the lemon
Zest the lemon directly into a large bowl. Cut the lemon in half and squeeze the juice into the bowl with the zest.
1 lemon
zester
citrus juicer
2 large bowls
Season the asparagus
Add the cut asparagus tops, oil, salt and pepper to the lemon zest and juice. Toss to coat and set aside.
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
Make the cheese mixture
In a large bowl, stir the ricotta, tarragon, Parmesan and salt together until evenly combined.
½ cup ricotta cheese
2 tablespoons tarragon leaves
2 tablespoons grated Parmesan
½ teaspoon salt
spatula
measuring cups
Preheat the June Oven
Once the tart shell is done baking, with the shelf in the bottom position, preheat the June Oven to 400℉ on the Bake setting using the button below.
Fill the tart shell with cheese
With a spatula or the back of a spoon, spread the cheese filling in an even layer over the slightly cooled tart shell, making sure to leave the ½”-wide rim bare.
Add the asparagus
Arrange the cut asparagus over the cheese filling in an even line, alternating the direction of the tips. Trim any spears that are too long to fit on the tart bottom.
Brush on egg wash
Use a pastry brush to brush the beaten egg over the pastry rim.
1 large egg, lightly beaten
pastry brush
Bake the tart
Transfer the tart to the bottom shelf of the June Oven. Bake the tart for 18 minutes, until the crust is golden brown and crispy and the asparagus is tender. June will notify you when the tart is ready.
Serve the tart
Remove the tart from the June Oven. Cut into squares and serve warm or at room temperature.
