Guest blogger Jessica (Denver, CO) from Beauty Marks again. Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.
Asparagus Tart with Fromage Blanc & Comté
1 sheet frozen puff pastry (half of 17.3oz package), thawed
1 egg, beaten to blend
1/2 lb asparagus spears, trimmed
1/3 cup fromage blanc (or ricotta, or even sour cream)
4 tsp extra-virgin olive oil, divided
1 1/2 oz smoked salmon, cut into little pieces
2/3 cup grated Comté cheese (about 3 oz), divided
Preheat oven to 400°F. Roll out pastry on floured surface to 13×10-inch rectangle. (Mine didn’t quite get there so as you can see it’s a square.) Fold up the sides of the rectangle to create a raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet and refrigerate it while you prepare the filling.
Steam asparagus just until crisp tender, about 3 minutes, then cool in bowl of ice water, then drain. Cut off top 2 inches of asparagus tops and set aside for decorating later. Coarsely puree remaining asparagus stalks in food processor (I used my mini one and it all fit). Add remaining beaten egg, fromage blanc, 3 teaspoons oil, salt and pepper, then process to a thick puree. Transfer to bowl; stir in salmon and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Sprinkle asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.