Sunday, December 9, 2012

Asparagus Tart

Servings: 4 to 6
Preparation: 20 minutes
Cooking: 35 minutes


1 bunch fresh asparagus (approximately 1½ lbs (750 g))
¼ cup (50 mL) melted butter
1 package frozen phyllo pastry, defrosted (1 lb (500 g))
3 cups (750 mL) Saputo Mozzarellissima cheese, grated
2 eggs
¾ cup (175 mL) 35% cream
½ tsp (2 mL) smoked paprika
sea salt, to taste
zest of 2 lemons


1. Preheat oven to 350˚F (180˚C). Bring a pot of water to boil, add the asparagus and cook for 1 minute to blanch.

2. Place the asparagus in ice water to stop the cooking process and maintain their crunchy texture. Drain asparagus and pat dry.

3. Lightly coat a baking sheet with melted butter. Place a sheet of phyllo dough on the buttered baking sheet. Brush dough with more butter and repeat this process, layering the remaining phyllo dough on top.

4. Sprinkle the top of the phyllo dough with grated Mozzarellissima, leaving a 1-inch (2.5 cm) border around the edges.

5. Beat the eggs with the cream. Add the smoked paprika and pour over the tart.

6. Arrange the asparagus spears evenly across the tart, and sprinkle with sea salt and lemon zest. Brush the borders of the tart with melted butter.

7. Bake in the oven for 15 minutes, uncovered. Then, cover the center of the tart with aluminium foil, leaving the borders exposed, and continue cooking for an additional 15 to 20 minutes until centre is set and the edges are golden brown.

8. Remove from the oven and allow the tart to sit for 5 minutes before cutting in squares and serving.

Recipe by Sabrina Tutino

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