Asparagus Chevre Tart and Rhubarb Syllabub. | Photo by Al Podgorski~Sun-Times
Updated: February 20, 2012 8:00AM
This tart has party food written all over it — looks cool, easy to make, delicious warm or at room temperature.
MAKES 6 to 8 SERVINGS
5 ounces chevre (goat cheese) 1 egg ¼ cup heavy cream 10 grinds fresh black pepper 1 teaspoon kosher salt 12 ounces asparagus, preferably on the smaller side (if large 1 sheet frozen puff pastry, defrosted per package instructions
¼ cup heavy cream
10 grinds fresh black pepper
1 teaspoon kosher salt
12 ounces asparagus, preferably on the smaller side (if larger, cut in half length-wise)
1 sheet frozen puff pastry, defrosted per package instructions
Unwrap puff pastry, and trim to 14-by-10-inch rectangle. Place dough on sheet tray lined with parchment or silicone baking mat.
Place 1 asparagus spear on short side of dough, about 1/2 inch from end. Using it as a guide, spread cheese mixture from center of the dough outward into a rectangle, stopping at asparagus spear. Lay remaining asparagus spears on top of filling, alternating ends and tips.
Bake for 35 to 40 minutes, or until asparagus are tender and pastry is golden brown. Allow to cool slightly, about 10 minutes, and serve.
Nutrition facts per serving: 170 calories, 13 g fat, 7 g saturated fat, 61 mg cholesterol, 7 g carbohydrates, 2 g sugars, 8 g protein, 477 mg sodium, 1 g fiber