Learn how to make an Asparagus Tart Recipe! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Savory Asparagus Tart recipe!
This inspired me at 1AM to make a puff pastry tart with things I had left in the fridge! I made cute rectangular tarts topped with diced tomatoes, olives, pieces of mozzarella, pancetta and sprinkled it with some cheese. It was delicious! I would love to try this one with asparagus one day :) thanks chef John!
+akaSlamArts You, my dear, have learned the power of the Force. Take the inspiration of Chef John and make it your own. I am tasting your creation in my mind right now and it is exquisite!
the sound of that puff pastry at the end makes me want to throw in the glu-free towel and make this RIGHT NOW. love all the asparagus everywhere these days. swoon!
Pro-tip: Alternate the direction of the asparagus so you don't have an awesome tender side and a gross stringy stalk side. Mix it up so both sides are equally as good.
I made this last night for my mom along with Chef's Gratin of Leeks recipe and it was a hit! I used blanched pencil thin asparagus and a rectangular tart tin with a removable bottom and it turned out very professional looking and scrumptious. Also, the sour cream and mustard slurry pulled all the flavors together beautifully. Thanks for sharing, Chef.
How timely that I just found this Chef John. Yesterday I discovered my 4 year old asparagus bed had 4 ready to pick first crop asparagus. I needed some additional recipes for this healthy and tasty veggie because making soups, omelets, blanched, is the only way I've been using them, and, yes, even eating them raw right from the garden, rinsed well, of course. Puff pastry I've never used, so this should be, as always from Chef John, an excellent recipe. Thank you.
This works beautifully with tomatoes as well. Same procedure with the puff pastry, add Dijon mustard, a litte bit of shaved emmental chese, tomatoes on top with a little bit of salt, pepper an olive oil... lovely!
I absolutely loved this recipe, sooo yummy! Never fails, I always have leftover pastry in my freezer. I buy extra because I always fear I'm going to tear it or screw things up.. LoL. I imagine you could use this recipe with a variety of vegies but the asparagus was very eye catching in presentation.. not to mention very delicious. This tart went very well with chef John's Calamari salad. I had some of the salad leftover and thought why not plate them together. My lunch with friends was a hit! :-)
This is pure genius! I *always* have leftover puff pastry in the freezer, waiting for me to invent something to do with it, and as an asparagus addict, the only reason I don't have some in the fridge right now is because I devoured it over the weekend. This "tart" makes a great presentation, and it has no choice but to be delicious. I already see it becoming a regular treat here. It may even show up in my next video. Of course, I'll pretend that I invented it. LOL (Nah...)
I love your videos, with as much chemistry I have had I should be a good cook but I stink. Tried several of your recipes and they turned out awesome. Really impressed my dates. Thanks! 3 minute salmon one was awesome also. Did it 10 times now.
Thanks for posting this recipe, Chef John. I made 12 of these today for Easter brunch. It’s very good - but the next time I make it I will add salt before baking - that was what was lacking for us. Thanks for everything that you do!
I made this today when I saw this video yesterday cuz, I already had a whole bag of fresh asparagus. I followed your recipe carefully and it was really delicious. I had no time to make homemade pastry so i just brought "puff pastry" from pepperidge farm (out of the box). Will make again cuz I still have more asparagus!
How pretty! As asparagus season approaches here in France, I must remember I am hopeless with the large, white older ones. The little greenies I can do. I learned last year how to make puff pastry at home, French housewife style. It's so good, and I hate baking and rolling and stuff! You are so creative! Uprated.
THANK YOU!!!..not only it looks great, you gave me lots of ideas..i love the rectangular shape pastry, the possibilities are endless..bananas with chocolate base with splash of rum topping, sliced pineapples with light sour cream base with some melted white chocolate on top, .....
Ive sd this about your videos before I so want to eat @ your house!!!! I love me some asparagus!!!! I like to lightly cover with some olive oile some rock salt and fresh cracked pepper on the grill for a few mins its divine but this is something I will be trying very soon ty you for sharing
I've never had Asparagus in my life, simply because they are very scarce in my country. But seeing how much Chef John likes them and cooks with them, I might go on a quest to find them c:
I would keep expectations low, asparagus is not for everyone. It's one of those vegetables that people love to hate. You however might love them, so give it a try! But rather be pleasantly surprised than the other way around.
So I got some asparagus to use up today to have with some grilled cheddar smokies. And it so happens that my baker husband went pastry crust wild last weekend to make pie crust for some beef pies that we froze, then he decided to make puff pastry, and wrapped some for the freezer to. YAY! Chef John. U just made my dinner tonight and it helps that the hubby was a scratch baker for many years.
Well for what it's worth, I'm vegetarian and I'm glad that you have done something non meat for a change. And this is quite pretty and inventive. Thanks for another recipe
Chef John! Love watching your videos, so much more entertaining than some cooking videos. Could you try the braided Nutella bread? Maybe with a homemade nutella or the jar, whichever but I think you'd do a great job with it! :D
Chef John, you should do your own interpretation of a spinach puff pastry pie. Very common in Uruguayan cuisine. I think you would love it. In spanish they're called pasqualinas
