Reviews (2) Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: 5 stars 02/14/2019 This is my go-to fresh deliciousness recipe! Parties, appetizers, dinner with the girls, dinner alone, it takes on any situation. Thank you Martha! Martha Stewart Member Rating: Unrated 04/16/2010 I've made this for about a year now. Instaed of using the Parmigiano-Reggiano cheese, use guyre cheese over the asparagus spears. Also, another way is to use zuchinni, sthinly sliced with the Parmigiano-Reggiano cheese. Both are delicious!
Back to Asparagus-Parmesan Tart All Reviews for Asparagus-Parmesan Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 dinner_home_xd103902_sprshrimp_tart.jpg
Ingredients Ingredient Checklist 1 sheet (14 ounces) frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg, well beaten 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup finely grated Parmigiano-Reggiano cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 dinner_home_xd103902_sprshrimp_tart.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
dinner_home_xd103902_sprshrimp_tart.jpg
dinner_home_xd103902_sprshrimp_tart.jpg
Ingredients
Ingredients
- 1 sheet (14 ounces) frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg, well beaten 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup finely grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 5 stars 02/14/2019 This is my go-to fresh deliciousness recipe! Parties, appetizers, dinner with the girls, dinner alone, it takes on any situation. Thank you Martha! Martha Stewart Member Rating: Unrated 04/16/2010 I've made this for about a year now. Instaed of using the Parmigiano-Reggiano cheese, use guyre cheese over the asparagus spears. Also, another way is to use zuchinni, sthinly sliced with the Parmigiano-Reggiano cheese. Both are delicious!
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 5 stars 02/14/2019 This is my go-to fresh deliciousness recipe! Parties, appetizers, dinner with the girls, dinner alone, it takes on any situation. Thank you Martha! Martha Stewart Member Rating: Unrated 04/16/2010 I've made this for about a year now. Instaed of using the Parmigiano-Reggiano cheese, use guyre cheese over the asparagus spears. Also, another way is to use zuchinni, sthinly sliced with the Parmigiano-Reggiano cheese. Both are delicious!Martha Stewart Member
Rating: 5 stars 02/14/2019
This is my go-to fresh deliciousness recipe! Parties, appetizers, dinner with the girls, dinner alone, it takes on any situation. Thank you Martha!
Rating: 5 stars
Rating: Unrated 04/16/2010
I’ve made this for about a year now. Instaed of using the Parmigiano-Reggiano cheese, use guyre cheese over the asparagus spears. Also, another way is to use zuchinni, sthinly sliced with the Parmigiano-Reggiano cheese. Both are delicious!
Rating: Unrated
All Reviews for Asparagus-Parmesan Tart
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All Reviews for Asparagus-Parmesan Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
