Spring Asparagus Tart with Jammy Egg
When asparagus hits the farm stands, I know that Spring is around the corner. They are best when treated simply, with a few ingredients to boost their flavor. I’ve taken some of the flavors of the classic French gribiche sauce—a chopped egg and caper sauce traditionally served with asparagus—and infused it with a super easy and delicious tart. Store-bought puff pastry is the easy cheat here—I always keep a box in my freezer—and it’s slathered with Dijon and goat cheese for a bit of zing. The final touch are jammy eggs on top—their whites firm but the centers creamy and gooey—and a shower of fresh herbs. Brunch? Sorted. Just add mimosas!
Serves 4
INGREDIENTS
1 sheet puff pastry, defrosted
½ cup goat cheese
⅓ cup mascarpone
½ tsp lemon zest
A pinch of nutmeg
2 tbsp Dijon mustard
1 bunch thin asparagus, trimmed
1-2 tbsp capers
½ cup grated pecorino, plus more for garnish
2 large eggs
Dill fronds, chopped, for garnish
Parsley leaves, chopped, for garnish
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 400F.
In a small bowl, add goat cheese, mascarpone, lemon zest, nutmeg, salt and pepper and mix to until combined.
Unwrap puff pastry and lay on a parchment or silicone mat-lined sheet pan. Spread Dijon on surface, leaving a ½” border. Follow with dollops of goat cheese mixture (don’t worry about spreading it evenly, the heat of the oven will do that for you). Arrange asparagus in a tight row on top, with all spears in one direction. Sprinkle with capers and pecorino. Bake in oven for 20-23 minutes or until pastry is deep golden brown and asparagus is tender.
While tart is baking, make the eggs. Lower into gently boiling water and cook for 7 minutes. Transfer to a bowl of cold water, peel and set aside.
To serve, garnish tart with dill and parsley, cut eggs in half and arrange on top and finish with more pecorino and flaky sea salt. Serve warm or at room temperature.
