This is one vegetarian meal that everyone will clamour for. Two different kinds of cheeses plus dijon mustard and dried red pepper flakes top a sheet of puff pastry and envelope long stems of peak season asparagus.
It bakes into a decadent savory tart that’s as delicious as it is impressive looking. We’ve paired the tart with a salad made from peppery stems of mizuna greens dressed in a lemon vinaigrette.
What you’ll need:
1 sheet of all-butter puff pastry
2 oz grana padano cheese
2 oz manchego cheese
1 sprig fresh thyme
1/2 teaspoon dried red pepper flakes
11 oz thick-stemmed asparagus
1 tablespoon plus 1 teaspoon Dijon mustard
7 oz mizuna or Dandelion greens
Flour for dusting the surface
Freshly ground black pepper
Extra virgin olive oil
1. Preheat oven to 400 degrees F. Defrost puff pastry if not already defrosted. Line a baking sheet with parchment paper. Roll the puff pastry on a lightly floured surface to approximately an 11-inch by 15-inch rectangle; trim the rectangle so the edges are straight.
2. Transfer the puff pastry to the lined baking sheet. Using a sharp knife, lightly score the puff pastry dough (do not cut all the way through) 1-inch from the edges, making a rectangle shape within the rectangle. Transfer baking sheet to refrigerator.
3. Grate the cheeses and pick the leaves off the thyme stems. In a bowl, mix together the cheeses, thyme and red pepper flakes. Wash then zest the lemon.
4. Spread 1 tablespoon of Dijon within inside rectangle. Sprinkle half of the cheese mixture on the inside rectangle. Trim ends off asparagus. Arrange the asparagus in a single layer on top of the cheese and top with the remaining cheese mixture. Transfer to the oven and bake until golden brown, about 25 minutes. Sprinkle 1/2 the lemon zest over the tart.
5. Juice 1/2 the lemon into a bowl. Whisk in remaining zest, and mustard and 1 tablespoon of olive oil. Season with salt and pepper.
6. Cut ends off of greens. Wash and dry greens well. Toss greens with dressing and serve with asparagus tart.