Yield: 6 to 8 servings
Spring is coming…spring is coming…this is what I have been telling myself all winter and I’m finally feeling it! Asparagus is everywhere and cheap, green is popping up everywhere and my dogs actually want to be outside. Puff pastry is the secret to an easy and elegant tart, and you can really change up the toppings to anything that tickles your fancy. Dufour makes the absolute best store-bought puff pastry I’ve ever eaten; it’s made with all butter and as close to bakery-quality puff pastry that you will find. If you can find it, please use it! If not, any store-bought puff pastry will be fine. This recipe was inspired by one found on the Williams-Sonoma website, but I added the basil and lemon mascarpone because it’s bright and summery and perfect with this.
1 sheet frozen puff pastry, thawed
1 ball burrata cheese
1 pound asparagus spears, ends trimmed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 tablespoon thick balsamic vinegar
1/4 cup mascarpone cheese, at room temperature
Zest of 1 lemon
6 to 8 fresh basil leaves
Coarse sea salt, to finish
Preheat the oven to 400°. Line a large baking sheet with parchment paper.
Lightly flour a board and rolling pin and roll out the puff pastry into a 12 x 16-inch rectangle. Transfer the dough to the prepared baking sheet and return to the refrigerator for at least 15 minutes. Prick the dough all over the surface with a fork. Bake until the puff pastry is lightly golden, about 12 to 13 minutes. Allow to cool for 10 minutes before topping.
Tear the burrata into small pieces and arrange over the pastry, leaving a 1-inch border. Arrange the asparagus over the burrata; drizzle with olive oil and sprinkle with salt and pepper. Bake until the pastry is crisp and golden brown, approximately 20 to 22 minutes. Allow the tart to cool for 5 to 10 minutes before finishing.
While the tart is baking, combine the mascarpone cheese and lemon zest and season with salt and pepper. When ready to serve the tart, drizzle a little olive oil and the balsamic vinegar over the top and season with coarse sea salt. Dollop teaspoons of the lemon mascarpone around the tart. Tear the basil into small pieces and arrange on top. Serve warm or at room temperature.