Impress your guests and bake a hearty, delicious and crispy tart with savory cheese filling with fresh asparagus. Take for it cooking ready-made puff pastry, and you will get from everything The process is a pleasure. On the rolled sheet is laid out mascarpone cheese filling with herbs and lemon zest, and then from above everything is covered with an even row of thin asparagus. After baking it turns out tart, which is impossible to resist: crispy puff pastry covered with soft juicy filling. Serve tart with свежей салатной зеленью. 
Time: 55 мин. Difficulty: Easy Servings: 6-8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l flour + additionally for work
- 1 sheet of frozen puff pastry, thaw (sheet sized 23×22 cm. From a package weighing 0.5 kg.)
- 1 tbsp. mascarpone cheese
- 1.5 tsp coarse salt
- 1 large egg driven
- Finely grated zest of 1 lemon (approximately 1 tbsp.)
- 1 tbsp. l chopped chives
- 1 tbsp. l chopped tarragon
- 450 gr thin asparagus, stiff ends cut
- 1 tbsp. l olive oil
- Light greens for serving
Recipes with similar ingredients: flour, puff pastry, cheese mascarpone, eggs, lemon zest, chives, tarragon, asparagus
Recipe preparation:
- Preheat the oven to 200 ° C. Cover the parchment baking sheet paper. Lightly sprinkle flour onto the work surface and roll onto her puff pastry to make an even rectangle the size of 22×32 cm. Lay on the prepared pan. Mix mascarpone, 1 and 1/4 tsp salt, flour, eggs and lemon zest, and then stir in chives and tarragon. Spread the mixture on puff pastry, departing from the edges of 2 cm. Make small cuts with a sharp knife around the entire edge at a distance of about 2.5 cm.
- In a bowl, mix asparagus with olive oil. Put half asparagus neatly in a row over the surface of the dough so that it reached out to the edges. Do the same in opposite direction with the remaining asparagus. Sprinkle the remaining 1/4 tsp salt and pepper. Bake until the edges of the tart will not become lush and golden, and the top will not be slightly browned, about 25 minutes. Let cool for 5-10 minutes and serve. Serve with greens in a light dressing.
