Spring is in full swing, and that means local asparagus is here! We’ve been digging the amazing asparagus spears coming from MacLennan Farm for the past several weeks, freshly harvested, full of flavor, and incredibly vibrant.
Sadly, local asparagus will soon be coming to a close. *sniff.* But don’t worry, we still carry plenty of other options, though we prefer to buy from our neighbors right down the road and enjoy it for as long as we can.
With that in mind, this week we made a simple but stunning sheet-pan asparagus tart inspired by Serious Eats that’s just a perfect way to celebrate this time of year. It’s quick and easy … we promise! Snag the last bit of local asparagus if you can and enjoy.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon grated lemon zest (from 1 medium lemon), plus more for garnish
- 1/4 teaspoon kosher salt
- 1 pound (460 g) thin asparagus, ends trimmed and cut diagonally into 3-inch pieces (about 3 cups); see notes
- 2 ounces (58 g) soft fresh goat cheese, crumbled (1/2 cup)
- 1 (8.6-ounce; 245 g) sheet puff pastry from 1 (17.3-ounce) package, thawed if frozen
- All purpose flour, for dusting
- 1 large egg beaten with 1 tablespoon (15 ml) tap water
- Flaky sea salt
- Cracked black pepper
Directions
Preheat oven to 425°F (220°C); position oven rack in lower third of oven. Line a rimmed baking sheet with parchment paper. Trace a 8 1/2- by 8 1/2–inch square on paper using a nontoxic permanent marker or pencil; if using marker, let ink dry slightly before flipping paper over so ink is facing towards baking sheet. Brush oil evenly within traced square. Sprinkle thyme, lemon zest, and salt evenly over oil.
Arrange asparagus pieces in chevron pattern within traced square: Beginning on left side of traced square, arrange asparagus pieces in a row at a 45-degree angle pointing from the lower left to the upper right; trim asparagus as needed to fit row’s entire length. Next, make a second row alongside the first, but with the asparagus pieces angled 45 degrees from upper left to lower right. Repeat pattern as needed to fill entire square, using any leftover small pieces to fill gaps Alternatively, arrange asparagus as desired. Sprinkle all over with goat cheese; set aside.
Roll puff pastry on a lightly floured surface to a 9 1/2–inch square. Carefully lay pastry over asparagus design so that it overhangs asparagus by 1/2 inch on all sides. Press along edges of pastry to seal against the baking sheet, then press on pastry all over to adhere to cheese and asparagus underneath. Lightly score pastry with paring knife, making about 8 cuts in a diagonal pattern. Brush with egg wash.
Bake in lower third of oven until pastry is puffed and deep golden brown, about 18 minutes. Transfer baking sheet to a wire rack and let cool 5 minutes. Place a cutting board over pastry, carefully invert tart onto cutting board, then remove and discard parchment. Garnish with flaky sea salt, black pepper, and additional lemon zest and thyme. Slice into nine 3-inch squares; serve warm or at room temperature.
—Adapted from a recipe by Serious Eats.
Mike Eigenbrode is the Co-op’s Relationship & Experience Program Specialist.
