Asparagus Tart with Grenache



  1. Frozen Puff Pastry Sheet (1, thawed)

  2. Mascarpone (1/4 cup, can substitute with cream cheese)

  3. Heavy Cream (1/4 cup)

  4. Garlic (1 clove, minced)

  5. Red Pepper Flakes

  6. Asparagus (1 bunch, roughly 1 lb.)

  7. Extra Virgin Olive Oil (1 tablespoon)

  8. Garlic Powder (1 teaspoon)

  9. Walnuts (1/2 cup, toasted & roughly chopped)

  10. Parmesan Cheese (shaved)

  11. Salt & Pepper

For the Pastry Sheet...

  • While the asparagus is cooling, combine the mascarpone, cream, garlic, pepper flakes, and a big pinch of salt & pepper in a small bowl. Mix well and set aside. (This can also be made up to a day ahead of time)

  • Roll out the thawed puff pastry sheet to about an 8 x 12 inch rectangle. Trim off the edges.

  • Spread the mascarpone mixture on the puff pastry, leaving a 1 inch border around the entire sheet.

  • Refrigerate for 15 minutes.

For the Asparagus...

  • Preheat the oven to 400°F

  • Trim the woody ends off of the asparagus. Try to get them all the same size, aim for about 6 inches.

  • Toss with extra virgin olive oil, garlic powder, and salt & pepper to taste.

  • Park cook for 8 to 10 minutes.

  • Blot with a paper towel to absorb some of the moisture, and allow them to cool.


Assemble the Tart...

  • Remove the puff pastry sheet from the refrigerator and lay the asparagus one right next to the other.

  • Bake for 15 minutes, then lower the temperature to 350° and continue to bake for another 10 to 15 minutes until the tart is cooked through.

  • Remove the tart from the oven, top with walnuts and shaved Parmesan, pair with our Grenache!

Savannah-Jane Gilchrist