Asparagus Tarts
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the dough:
  • 1 cup all purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, cold, cut into ½ inch cubes
  • ½ cup cold (straight from the refrigerator) crème fraiche or sour cream
For the filling:
  • ¼ cup gruyere cheese, shredded
  • ½ cup whole milk ricotta cheese
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoon chives, chopped
  • 12 thin spears of asparagus, woody ends snapped off
  • Olive oil
Instructions
  1. In a food processor, pulse together flour, salt, and baking powder. Add a few cubes of butter at a time and pulse 15-20 times to incorporate. Continue to add butter and pulse 15-20 times until butter is broken up into small, pea-sized pieces. Add crème fraiche directly from the refrigerator and pulse a few more times until fully incorporated.
  2. Form dough into a disc and wrap in plastic wrap. Tap the dough on the counter to form into a 3 by 5 inch rectangle, then flatten the top to create an even shape. Place dough in refrigerator to chill for at least 1 hour or up to 24.
  3. Unwrap the plastic and rest dough for 15 minutes. Lightly flour your work surface and roll dough into a 6 by 9 inch rectangle with the long edge parallel to the countertop. Fold the rectangle in thirds so that the folds are vertical (like a book). Rotate the dough 90 degrees and roll out into a 6 by 9 inch rectangle again. Repeat the fold, and rotate once more. Roll out into a rectangle that's about ¼ inch thick.
  4. Gently transfer dough to a 13 by 4 inch fluted tart pan. Press dough into edges and trim, leaving about ½ an inch overhang as the dough will shrink. Prick all over with a fork, then place into freezer for 15 minutes.
  5. Preheat oven to 425F. Bake dough for for 10 minutes. Reduce heat to 375F and bake for an additional 10-12 minutes, until pastry is golden brown. Remove from oven.
  6. In a small bowl, mix together gruyere, ricotta, pepper and chives. Spread mixture gently into the center of the dough. Arrange asparagus spears on top, drizzle with olive oil and a little more black pepper. Bake for 2-3 minutes, until cheese is a little melty. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2018/04/14/asparagus-tarts-month-off-blogging/