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I am helping Mummy look for a few recipes to take with her to Paris, France this summer so we can whip up some quick and easy meals at our apartment. I think that THIS ONE checks all the boxes and I think that you will enjoy it for YOUR family too! It was sooooo easy to make and with a nice side salad it will make a nice lunch or lite dinner for 8 people. The recipe comes from “The Food Network” and I hope you will enjoy it as much as our family did!
1 sheet frozen puff pastry, thawed (this is ONE of the sheets from a 17.3-ounce package)
1 Tablespoon flour, plus a little extra for dusting your work surface
1 cup mascarpone cheese
1 1/2 teaspoons kosher salt, divided
1 large egg, beaten
1 Tablespoon lemon zest
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh tarragon
1 pound pencil asparagus with the woody bottoms removed
1 Tablespoon olive oil
1/4 teaspoon coarse ground black pepper
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper or use a Silpat mat. (I love the Silpat mats!) Lightly dust your work surface with flour and roll out the sheet of puff pastry to a 9 x 12 rectangle. Transfer it to your baking sheet. In a small bowl, mix your mascarpone cheese, 1 1/4 teaspoons of the salt, 1 Tablespoon of the flour, the beaten egg and the lemon zest. Gently fold in the chives and tarragon. Spread this mixture over your puff pastry sheet and leave about 3/4″ border all the way around. Make small slits with a knife all the way around the border of the mixture but don’t cut all the way through the dough. This will allow your dough to puff up over the top of your tart.
On a separate baking sheet lay out your asparagus and toss it with the olive oil…making sure that all of the pieces get coated. Lay them one at a time over your tart with each one facing in the opposite direction, top-bottom-top-bottom…all the way down the tart. Mix together the remaining 1/4 teaspoon of salt and the 1/4 teaspoon pepper…then sprinkle this evenly over your completed tart. Put in the preheated oven and bake for about 25 minutes or until it is a golden brown and puffed up around the edges. Let cool for 5-10 minutes before cutting and then use a serrated knife the cut down the center and then make 3 even cuts horizontally, which will give you 8 nice-sized pieces.
I think your family is going to really like this and you will love now SUPER EASY it is to make! Please write me back and tell me what you think of it. ♥️

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Millie LaRue

Author Millie LaRue

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Jill Stroh
Jill Stroh
4 years ago

Dear Millie,

I am going to try this recipe this weekend! Also, if our farmers’ market has any really good tomatoes on Saturday, guess what? You guessed it, I will also make that delicious tomato pie!

millie larue
millie larue
4 years ago
Reply to  Jill Stroh

OMG the tomato pie is a family favorite and everyone really enjoyed this tart! Let me know what your family thinks ??

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