Asparagus season is upon us, and we’re finding delicious ways to incorporate them in the kitchen while we can get them fresh!
This tart starts with a good store-bought puff pastry dough, so no issues here if you aren’t a master pastry chef. Caramelized sweet onions cooked low and slow with butter and a dash of Herbs de Provence create a flavorful filling. If you don’t have asparagus on hand, you can use this as a base for any kind of seasonal produce you like.
Asparagus and Caramelized Onion Tart
1 sheet of store-bought puff pastry (cold but pliable)
1 tbsp butter
1 tbsp olive oil
1 medium sweet onion, thinly sliced
1/2 tsp Herbes de Provence
1/3 cup ricotta
1/3 cup Crème Fraiche
1/4 cup Gruyère cheese, grated
1/4 cup Parmesan Cheese, grated
1/8 tsp nutmeg
1 bunch asparagus
Preheat the oven to 400 degrees. Brush a 9-inch tart pan with a thin layer of olive oil on the bottom and sides.
Roll out the sheet of puff pastry so that it fits inside the tart pan. Press the pastry into the sides and cut off any excess. Using a fork, poke holes along the base of the pastry. Cover with parchment paper and fill the tart pan with baking beans to hold the pastry in place. Bake for 15 minutes, then let cool.
While the pastry bakes, melt 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium heat. Add the onions and season with the Herbes de Provence and a pinch of salt. Gently sauté until the onions are cooked down to half the volume, around 10 minutes. Take the pan off the heat to cool.
In a small bowl, add the egg and whisk until light and fluffy. Whisk in ricotta, Crème Fraiche, Gruyere, Parmesan, nutmeg and a pinch of salt. Fold in the onions.
Carefully add the onion mixture to the tart shell, spreading with a spatula to form an even layer. Arrange the asparagus spears on top, gently pressing into the onion mixture. Brush the asparagus with olive oil and top with a pinch of flaky sea salt.
- Bake in the 400 degree oven for 25-30 minutes, or until the top is lightly browned and the filling is set. Let cool before slicing.