Recipe: Puff Pastry Tart with Asparagus and Burrata
As seen online:
Ingredients:
1 lb. (500 g) thin asparagus spears, ends trimmed
1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed
1 ball burrata cheese (about 1/2 lb./250 g)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) balsamic vinegar
2 Tbs. sugar
Directions:
Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the boiling water and blanch until just crisp-tender, about 2 minutes. Drain the asparagus and drop them in the ice water to stop them from cooking. Drain the asparagus again, pat dry and set aside.
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch (25-by-40-cm) rectangle about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.
Tear the burrata into small pieces and arrange evenly over the pastry, leaving a 1 1/2-inch (4-cm) border uncovered on all sides. Arrange the asparagus spears in rows evenly on the pastry. (Alternatively, you can arrange the asparagus spears at a diagonal to form a chevron pattern.) Brush the asparagus with olive oil and season generously with salt and pepper. Bake until the cheese is melted and the pastry is crisp and golden brown, 15 to 20 minutes.
While the tart is cooking, in a small saucepan over medium heat, stir together the balsamic vinegar and sugar. Bring to a simmer and cook until thickened, about 5 minutes.
Remove the tart from the oven and drizzle the balsamic glaze evenly on top. Serve warm or at room temperature. Serves 8.
Williams Sonoma Test Kitchen
Ingredients:
1 lb. (500 g) thin asparagus spears, ends trimmed
1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed
1 ball burrata cheese (about 1/2 lb./250 g)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) balsamic vinegar
2 Tbs. sugar
Directions:
Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the boiling water and blanch until just crisp-tender, about 2 minutes. Drain the asparagus and drop them in the ice water to stop them from cooking. Drain the asparagus again, pat dry and set aside.
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch (25-by-40-cm) rectangle about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.
Tear the burrata into small pieces and arrange evenly over the pastry, leaving a 1 1/2-inch (4-cm) border uncovered on all sides. Arrange the asparagus spears in rows evenly on the pastry. (Alternatively, you can arrange the asparagus spears at a diagonal to form a chevron pattern.) Brush the asparagus with olive oil and season generously with salt and pepper. Bake until the cheese is melted and the pastry is crisp and golden brown, 15 to 20 minutes.
While the tart is cooking, in a small saucepan over medium heat, stir together the balsamic vinegar and sugar. Bring to a simmer and cook until thickened, about 5 minutes.
Remove the tart from the oven and drizzle the balsamic glaze evenly on top. Serve warm or at room temperature. Serves 8.
Williams Sonoma Test Kitchen