ASPARAGUS TART
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h10m
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
- Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
- Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
- Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.
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Analeigh O'Sullivan
[email protected]I'm not a big fan of asparagus, but I really enjoyed this tart. The flavors were well-balanced and the crust was flaky and buttery.
Alie Musa Sesay
[email protected]This tart is a great way to use up leftover asparagus. I had a bunch of asparagus that was about to go bad, so I made this tart and it was a great way to use it up.
Lukas Moleya
[email protected]I made this tart for a brunch party and it was a huge hit! Everyone raved about how delicious it was.
King Osiris
[email protected]I'm always looking for new ways to cook asparagus, and this tart is a great option. It's easy to make and the results are delicious.
Ejahid hasan
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I used a whole wheat crust and added some chopped sun-dried tomatoes.
farhan ali shakir
[email protected]I followed the recipe exactly, but my tart turned out soggy. I'm not sure what went wrong.
Ana Anam
[email protected]The tart was a little too quiche-like for my liking. I prefer a more traditional tart crust.
MD:Sajib Hossan
[email protected]This tart was a bit bland for my taste. I think I would have liked it more if I had added some additional seasonings.
Romario Callender
[email protected]I'm not a big fan of asparagus, but I really enjoyed this tart. The flavors were well-balanced and the crust was flaky and buttery.
Gaming Salim 420
[email protected]This recipe is a keeper! The tart was delicious and the instructions were easy to follow. I will definitely be making this again.
Lungelo Mpangase
[email protected]I made this tart for a potluck and it was a big success! Everyone loved it. The asparagus was so fresh and flavorful.
Ali ashger
[email protected]This tart was easy to make and turned out great! The asparagus was still slightly crunchy, which I liked. I used a store-bought crust to save time, and it worked perfectly.
BALVIR SINGH
[email protected]This asparagus tart was a hit at my dinner party! The flaky crust and creamy filling were perfect, and the asparagus was cooked to perfection. I'll definitely be making this again.