Mascarpone Asparagus Tart
Serves 4 – 6
1 bunch asparagus (about 1 lb)
1 tablespoon Italissima Extra Virgin olive oil
Store-bought puff or phylo (or make it yourself:)
¼ cup Mascarpone
¼ cup heavy cream
1 large clove garlic, minced
½ cup walnuts, toasted and roughly chopped
pinch pepper flakes
salt and pepper
Pre-heat your oven to 420. Line a baking sheet with parchment.
Pre-heat oven to 420. Line a baking sheet with parchment.
Roll the puff to a rough 8×12 inch rectangle. Trim off the uneven edges. Carefully place the puff onto the baking sheet and chill in the refrigerator for about 15 minutes while you prepare the rest of the ingredients.
In a small bowl combine the Mascarpone, cream, garlic, pepper flakes, and a hefty pinch of salt and pepper. Remove the woody part of the asparagus by taking one spear and carefully bending until it snaps. Using that spear as your guide cut the remaining asparagus where your guide snapped. In a medium bowl toss the asparagus with 1 tablespoon olive oil.
Remove your puff from the fridge and top with the Mascarpone mixture leaving a 1” border around the entire tart. On top of the Mascarpone lay the asparagus, single file, one right next to the other. Sprinkle the top with a fine sea salt and put in the oven. After the first 20 minutes of baking reduce the heat to 350 and continue to bake for another 20-30 minutes, until cooked through.
Remove from the oven and let cool slightly. Just before serving top with toasted walnuts and shaved Parmesan. Serve warm or at room temperature.
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