Asparagus Tart with Honey Mustard Sauce
a simple asparagus tart with flaky puff pastry, creamy mascarpone cheese, fresh dill, and a honey mustard sauce
servings: 8
Ingredients
Scale
- ½ lb (about 2 small bunches) asparagus
- 1 (14 oz) sheet frozen puff pastry, thawed
- 8 oz mascarpone cheese
- kosher salt
- freshly cracked black pepper
- olive oil
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp water
- garnish: fresh dill leaves
Instructions
- Preheat the oven to 400°F. Prep the asparagus by trimming off the tough ends (about 1-2 inches off of each spear). Peel the asparagus.
- Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Spread the mascarpone cheese in an even layer onto the dough, leaving about a 1” border. Season with salt and pepper.
- Arrange the asparagus in an even layer over top the mascarpone. Season with salt, pepper, and a drizzle of olive oil. Fold the edges of dough up and over the asparagus. Lightly press the creases together so that the pastry is secure.
- Drizzle the edges with olive oil. Bake for 30-35 minutes until the edges are golden and the asparagus is tender.
- Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the honey, dijon mustard, and water. Reduce the heat to medium-low and simmer for 1-2 minutes.
- Cut the tart into pieces and drizzle with the sauce. Garnish with fresh dill leaves.