Anna's Basket — Asparagus
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Asparagus Tart with Herbed Goat Cheese,
Prosciutto & Hot Honey
Asparagus is one of the first spring vegetables grown here in Southern Ontario. Seeing that first local asparagus on the shelves always brings the anticipation of long, warm summer days. It’s a versatile veggie, and while it’s lovely simply roasted or sautéed, it’s also fun to mix it up!
Come pick up some asparagus and honey and bring this app to your next get together.
INGREDIENTS
1/4 cup honey
1/2 - 1 tsp crushed red pepper flakes
2 10”x10” squares of all butter puff pastry (PC brand from Loblaws makes a great one)
1 tbsp butter
1 medium yellow onion finely sliced
1 large clove garlic minced
Optional * 2 tbsp white wine
300g of herbed goat cheese
1 egg
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1 lb asparagus
1 tbsp olive oil
Squeeze of a lemon (1/2 tsp or so)
6 slices prosciutto
Flaky salt
Combine the honey and pepper flakes and let it sit for a few hours. For best results, do this a day or two in advance. Use whatever crushed peppers you like, I used a combination of alleppo and crushed red pepper flakes.
Remove puff pastry squares from the freezer to thaw.
Preheat oven to 425.
Heat a skillet over medium heat with a tablespoon of butter. Add one onion thinly sliced and one minced clove of garlic. Lightly season with a pinch of salt and pepper. Sauté for 10 minutes or until onions are soft and golden brown. If you happen to be having a glass of white wine while cooking, deglaze the pan with a splash of white wine.
In a small mixing bowl combine a 300 g brick of herbed goat cheese with the warm onion and garlic mixture, egg, salt and pepper and lemon juice.
Spread goat cheese mixture evenly over two square sheets of puff pastry, leaving the edges exposed so they can puff.
Snap the tough ends off your asparagus. If asparagus is thick, slice each piece in half lengthwise. Toss in olive oil and a little squeeze of lemon juice.
Layer the asparagus over the tart however your heart desires.
Optional - brush edges of pastry with a beaten egg wash. This helps the pastry get a crispy, golden edge.
Bake for 30 minutes or until the bottom and edges of the pastry are golden brown.
Remove from oven and top with prosciutto and drizzle with hot honey and a little sprinkle of flaky salt. Serve warm.
Note ** This recipe makes 2 smaller tarts because I like to feed a crowd. I’d recommend making both or putting the pastry side by side and making one larger, rectangular tart. However, if you’d only like to make one small tart, you can divide the recipe in half and since dividing an egg is tricky, you can stick with one egg.