It bakes into a decadent savory tart that’s as delicious as it is impressive looking. We’ve paired the tart with a salad made from peppery stems of mizuna greens dressed in a lemon vinaigrette.
What you’ll need:
1 sheet of all-butter puff pastry
2 oz grana padano cheese
2 oz manchego cheese
1 sprig fresh thyme
1/2 teaspoon dried red pepper flakes
1 lemon
11 oz thick-stemmed asparagus
1 tablespoon plus 1 teaspoon Dijon mustard
7 oz mizuna or Dandelion greens
Flour for dusting the surface
Coarse salt
Freshly ground black pepper
Extra virgin olive oil
Directions: 1. Preheat oven to 400 degrees F. Defrost puff pastry if not already defrosted. Line a baking sheet with parchment paper. Roll the puff pastry on a lightly floured surface to approximately an 11-inch by 15-inch rectangle; trim the rectangle so the edges are straight.
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Transfer the puff pastry to the lined baking sheet. Using a sharp knife, lightly score the puff pastry dough (do not cut all the way through) 1-inch from the edges, making a rectangle shape within the rectangle. Transfer baking sheet to refrigerator.
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Grate the cheeses and pick the leaves off the thyme stems. In a bowl, mix together the cheeses, thyme and red pepper flakes. Wash then zest the lemon.
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Spread 1 tablespoon of Dijon within inside rectangle. Sprinkle half of the cheese mixture on the inside rectangle. Trim ends off asparagus. Arrange the asparagus in a single layer on top of the cheese and top with the remaining cheese mixture. Transfer to the oven and bake until golden brown, about 25 minutes. Sprinkle 1/2 the lemon zest over the tart.
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Juice 1/2 the lemon into a bowl. Whisk in remaining zest, and mustard and 1 tablespoon of olive oil. Season with salt and pepper.
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Cut ends off of greens. Wash and dry greens well. Toss greens with dressing and serve with asparagus tart.
