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Asparagus Tomato Tart

Asparagus Tomato Tart

Another COVID19 recipe creation made for my friend, Nina! 

Scale

Ingredients

Preheat oven 400F

Ingredients:
1-pound fresh asparagus, trimmed
1 large heirloom tomato, sliced
1 sheet frozen puff pastry, thawed
2 tablespoons olive oil, divided
2 tablespoons Everything bagel seasoning, more to taste
2 cups shredded gruyere or fontina cheese or a mix of both
2 4-ounce balls Burrata cheese in water, drained
6 poached eggs
3 tablespoons fresh basil, chiffonade (sliced)
½ teaspoon fresh black pepper
¼ teaspoon slat
¼ cup thick balsamic vinegar, garnish

Instructions

Par cook trimmed asparagus in ½ inch boiling water for 3 minutes. Remove to a paper-lined plate and pat dry.

On a lightly floured surface, roll thawed pastry into 16×12 in a rectangle. Transfer to a parchment-lined baking sheet. With a sharp knife, score 1 inch from the edge to mark the rectangle. Use a fork to pierce dough inside the marks at ½ inch intervals to keep the pastry from rising too high during the first bake.

Brush pastry evenly with olive oil, be sure to brush the edges. Sprinkle the entire surface evenly with Everything Bagel Spice. Bake pastry for 10-15 minutes.

Remove pastry from the oven. Add ½ of the cheese and arrange asparagus in a single layer over the cheese. Place sliced heirloom tomatoes over the asparagus. Season with pepper and salt and finish by adding remaining shredded cheese over the vegetables.

Bake for 10 minutes

Remove from oven and add two balls of burrata cheese. Bake an additional 5 minutes or until burrata is just soft.

While the pastry is cooking, poach 6 eggs to soft center and drain on a paper-lined plate

Remove pastry from the oven. Garnish with the eggs and drizzle with more olive oil and dress with a fresh chiffonade of basil. Cut into wedges and drizzle with balsamic vinegar.

Keywords: Puff Pastry, Asparagus, Tart,