Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Asparagus Tart

INGREDIENTS

• 1 sheet puff pastry, thawed
• 8 oz. cream cheese, softened
• 1 tbsp. fresh chives, chopped
• 1 tbsp. fresh tarragon, chopped
• 4 oz. goat cheese, crumbled
• 2 tsp. lemon zest, grated
• 1 bunch asparagus
• 1 ½ tsp. Dijon mustard
• Salt and pepper to taste
• 1 egg, egg wash

PREPARATION

Thaw pastry and set oven to 400 degrees. Roll puff pastry on parchment paper to ¼ inch thickness. Transfer parchment paper and pastry to baking sheet. Prick dough with fork. Score perimeter edge of dough by slicing ½ way through about 1 inch from the edge allowing crust to rise. Brush with egg wash, bake at 400 for 16 minutes until golden and let cool. In a bowl, mix together cream cheese, Dijon, lemon zest, fresh herbs, salt and pepper. Spread evenly over the cooled pastry curst with spatula. Sprinkle goat cheese over mixture. Cut asparagus spears to fit on tart, toss with olive oil, and arrange on top of tart. Bake for 15-20 minutes. Cool and serve.

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