A simple asparagus puff pastry tart made in just a few minutes with frozen puff pastry, creme fraiche (or mascarpone, Boursin, cream cheese...) and asparagus. A shower of lemon zest and a brush of maple syrup give this easy tart a distinctive flavor. Serve it as an appetizer or light meal.
8ouncetub of creme fraiche (substitute mascarpone cheese, or Boursin cheese)
zest of 1 lemon
1/2lbthin asparagus, trimmed to about 6 inches long
maple syrup, for brushing (a few tablespoons)
a handful of fresh herbs like thyme for a garnish, if desired.
preheat oven to 400F
Unfold the puff pastry on a piece of parchment paper and gently roll the dough out to roughly a 9x13 rectangle. that's just a little bit bigger than the original size, and don't stress about being exact.
Transfer the dough, still on the paper, to a baking sheet. Run a blunt knife around the edge of the rectangle, about an inch in from the edge, to form a frame. Don't cut all the way through the dough, just score it. This will create a nice border for your tart once it bakes.
Spread a layer of creme fraiche over the top, inside your border. You won't need the whole container. Grate the lemon zest over it.
Arrange the asparagus over top of the tart. Brush the asparagus and edges of the tart lightly with maple syrup. Bake for 15-18 minutes, or until puffed and golden. Top with thyme or other fresh herb, if desired.
If your asparagus is thick, you might need to either blanch it first, or slice it in half lengthwise so it will cook quickly enough.