Asparagus Tart
- 1 disk Pate Brisee
- All-purpose flour, for surface
- Coarse salt and freshly ground pepper
- 8 ounces asparagus, trimmed
- 1 1/4 cups fresh ricotta cheese
- 4 thin slices prosciutto
- Extra-virgin olive oil, for drizzling
Directions
Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.
- Meyer Lemon Pastry
- 2 cups water
- 1 cup granulated sugar
- 6 Meyer lemons, thinly sliced
- 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
- All-purpose flour, for surface
- 1 large egg, lightly beaten, for egg wash
- Fine sanding sugar, for sprinkling
- 1 cup cold heavy cream
- 1/2 vanilla bean, split and scraped, pod reserved for another use
Directions
Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
Bake pastry until golden, 22 to 24 minutes. Let cool completely.
Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
Top pastry with lemon slices. Serve with vanilla cream.
{images:marthastewart}
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