I wasn’t going to blog the recipe for this tart – I came up with it almost on a whim last weekend when we were hosting friends for our first outdoor dinner of the year (stay tuned next week for some tips on that!) and I was looking for a little something extra to serve alongside vegetables, cheeses and charcuterie. I wanted something I could prepare in advance and this fit the bill because it can be served warm or at room temperature. It’s inspired by a creamy mushroom and thyme galette I developed last year (that has become a staple in my French cooking classes and which everyone loves!). I was almost apologetic about serving it (“Here’s something I made with asparagus that needed cooking and a leftover roll of puff pastry – I hope it’s ok!“) but it really was very, very good.
This recipe uses store-bought puff pastry so it’s really simple to prepare, yet it looks impressive (I think it’s something to do with arranging the asparagus neatly). Choose asparagus spears of equal size for this recipe to ensure they are all cooked properly. Serve it hot or cold either as the “main event” or cut up into smaller pieces for apéritif snacks (if you do that, be careful cutting it small pieces because the asparagus might not cut “clean”).