Asparagus Tart with Grenache
Frozen Puff Pastry Sheet (1, thawed)
Mascarpone (1/4 cup, can substitute with cream cheese)
Heavy Cream (1/4 cup)
Garlic (1 clove, minced)
Red Pepper Flakes
Asparagus (1 bunch, roughly 1 lb.)
Extra Virgin Olive Oil (1 tablespoon)
Garlic Powder (1 teaspoon)
Walnuts (1/2 cup, toasted & roughly chopped)
Parmesan Cheese (shaved)
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!