Asparagus and Citrus Tart
This asparagus tart features a buttery, flaky crust filled with a creamy cheese mixture, topped with tender asparagus spears and a hint of citrus zest. The tart is finished with a drizzle of honey, adding a subtle sweetness that balances the savory flavors, resulting in a visually appealing dish with a crisp crust and vibrant filling.
Equipment
- Rolling Pin
- Baking sheet
- Mixing bowls
- Whisk
- Pastry brush
- Oven
Ingredients
- 1 pie crust store-bought or homemade pie crust chilled
- 200 g softened cream cheese or ricotta
- 1 tablespoon citrus zest lemon or orange
- 1 cup grated cheese cheddar, Gruyère, or Parmesan
- 12 stalks asparagus spears trimmed
- 2 teaspoons honey for finishing
- 1 tablespoon Olive oil for brushing
- to taste Salt and pepper for seasoning
Instructions
- Roll out the chilled pie crust on a lightly floured surface until it's about 1/8 inch thick, then fit it into a tart pan and dock the base with a fork to prevent bubbling.
- Spread the softened cream cheese over the crust in an even layer, then sprinkle with your choice of grated cheese and citrus zest to add brightness and flavor.
- Trim the asparagus stalks to fit the size of your tart, then toss them gently with olive oil, salt, and pepper.
- Arrange the asparagus spears in a circular pattern över the cheese mixture, starting from the outer edge and working inward for visual appeal.
- Brush the exposed crust edges lightly with olive oil to promote browning, then transfer the tart to a preheated oven.
- Bake the tart at 375°F (190°C) until the crust is golden and flaky, and the cheese filling is bubbling, approximately 40 minutes.
- Remove the tart from the oven and allow it to cool slightly; then drizzle with honey for a touch of sweetness that complements the savory flavors.
- Slice the tart and serve warm or at room temperature, garnished with additional citrus zest if desired.
