CINCINNATI - WCPO is pleased to welcome food blogger Caitlin MacEachen Steininger as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back each Monday for a new recipe!
There’s not a person on the planet more important than Mom, and this recipe just might be the best way to tell her in that food-is-love kind of way. Buttery layers of flaky crust are decorated by crunchy spears of spring asparagus and finished with melty curls of gruyere cheese. Make it your new Mother’s Day tradition.
All moms will appreciate the ease with which five ingredients come together in just minutes, and your mom especially will love that you took those minutes to celebrate her.
Top the tart with an egg for breakfast and let the yolk spill into every bite. Complement it with a simple green salad and a tall glass of iced tea for lunch. Or, offer this up as an unexpected appetizer by cutting it into two-bite pieces and drizzling with a homemade hollandaise sauce.
- 1 sheet Frozen Puff Pastry, thawed
- 1 bunch Fresh Asparagus
- 1 Lemon
- Salt + Pepper
- Preheat the oven to 400 degrees.
- Place the puff pastry on a parchment-lined cookie sheet.
- Using a knife, cut an inch inside the puff pastry to create a smaller square with an inch-thick crust.
- Cut the bottoms off of the asparagus so they will fit perfectly in the square and then place inside the raw puff pastry dough square.
- Next, place in the oven and bake for 12 minutes or until golden brown and puffed.
- When the tart is hot out of the oven, season with salt and pepper and zest the lemon over the top. Sprinkle with grated gruyere cheese.
- Slice and serve while it is still warm.
Prep Time: 10 Minutes Cook Time: 12-15 Minutes Yields: 4 Portions
Tips + Tricks:
If you are making this and serving immediately (which is what I would recommend), use the slender, more tender asparagus because it doesn’t need as much time to cook.
If you are going to make the tart in advance and reheat it, however, select thicker stems of asparagus which are less likely to get mushy during the second round of cooking.
(Photos by Cara Hummel Photography)