Side Pannel
Mary McCartney's Asparagus Summer Tart
Mary McCartney's Asparagus Summer Tart
- Recipe Submitted by Cassata on 09/26/2014
Category: Appetizers, Healthy Recipes, Summer, Asparagus
Ingredients List
- 8 oz. cream cheese pastry or 1 store-bought refrigerated pie crust
- 2 tbsp. vegetable or light olive oil
- 4 medium red onions, thinly sliced
- Large bunch fresh asparagus (approx. 1 pound)
- 5 oz. good melting cheese, such as Gruyere, Taleggio, smoked cheddar or goat cheddar, cubed or grated
- Freshly ground black pepper, to taste
Directions
1. Preheat the oven to 325°F.
2. Roll out the pastry to about 1â„8 inch thick and lay it on a baking sheet (approx. 12 x 8 inches) to fit the edges. To blind bake the pastry crust, lay parchment paper onto the rolled pastry, and then spread baking beans or rice on top to gently weight it down.
3. Bake it for 10 minutes, then remove the paper and beans and bake again for about 5 minutes, until the pastry is lightly golden but not fully cooked.
4. For the filling, heat the oil in a medium heavy bottomed frying pan over medium/low heat and gently fry the onions until they are soft and caramelized (about 15 minutes).
5. To prepare the asparagus, clean all the spears under cold water and then snap or cut off just the woody ends (you can discard these). Boil in just enough water to cover them, for 2”“3 minutes, depending on thickness. They should be slightly undercooked, as they will finish cooking in the oven.
6. Spread the caramelized onions evenly over the pre-baked pastry crust and then arrange the asparagus over the onions.
7. Sprinkle the cheese over the top and season with freshly ground black pepper.
8. Bake the tart in the oven for about 15 minutes, or until the pastry is golden and the cheese is bubbling hot and turning golden brown.
9. Cut into portions and serve.
2. Roll out the pastry to about 1â„8 inch thick and lay it on a baking sheet (approx. 12 x 8 inches) to fit the edges. To blind bake the pastry crust, lay parchment paper onto the rolled pastry, and then spread baking beans or rice on top to gently weight it down.
3. Bake it for 10 minutes, then remove the paper and beans and bake again for about 5 minutes, until the pastry is lightly golden but not fully cooked.
4. For the filling, heat the oil in a medium heavy bottomed frying pan over medium/low heat and gently fry the onions until they are soft and caramelized (about 15 minutes).
5. To prepare the asparagus, clean all the spears under cold water and then snap or cut off just the woody ends (you can discard these). Boil in just enough water to cover them, for 2”“3 minutes, depending on thickness. They should be slightly undercooked, as they will finish cooking in the oven.
6. Spread the caramelized onions evenly over the pre-baked pastry crust and then arrange the asparagus over the onions.
7. Sprinkle the cheese over the top and season with freshly ground black pepper.
8. Bake the tart in the oven for about 15 minutes, or until the pastry is golden and the cheese is bubbling hot and turning golden brown.
9. Cut into portions and serve.
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