Simple asparagus tart with flaky crust, creamy mascarpone cheese and drizzled with raw Ontario wildflower honey.

Ingredients

  • 1/2 lb. local asparagus
  • 1 (14 oz) sheet of frozen puff pastry, thawed
  • 8 oz. mascarpone cheese
  • 1 Tbsp liquid honey
  • Olive oil
  • Salt & pepper
  • Fresh dill as garnish

Method

  1. Preheat oven to 400 F
  2. Line baking sheet with parchment paper.  Unfold (or roll) the puff pastry.   Trim excess to form perfect rectangle.
  3. Spread the mascarpone cheese in an even layer onto dough, leaving at least a 1″ border around perimeter. Season with salt and pepper
  4. Trim ends of asparagus, so each piece fits within your puff pastry rectangle.  Make sure no ends overhang the pastry.
  5. Arrange the asparagus in an even layer on top of mascarpone.  Drizzle olive oil on top.
  6. Fold the edges of the pastry up and over the asparagus.  Pinch together the corners to hold the folded edges around the perimeter
  7. Bake for 30-35 minutes until edges are golden brown and asparagus is tender
  8. Remove and let slightly cool.  Drizzle with honey.  Recommended Classic Liquid or Triple Lemon Infused Creamed honey
  9. Garnish with fresh dill
  10. Slice and serve

Featured product

Heritage Bee Co.
Liquid Wildflower Honey
$16.00