Asparagus Tart – Pastel de Aspargo
This recipe isn’t a traditional Portuguese dish, but my daughter Lisa made it for our Easter appetizer and it was such a big hit, that I had to share it with you. Asparagus in season now so go ahead and try it.
We substituted the marscarpone cheese that is called for in the original recipe with low fat cottage cheese with chives. It was one the easiest appetizers we’ve ever made and so delicious that we’ll be making it more often now! Enjoy it for a light lunch with a salad.
1 tablespoon flour
1 sheet frozen puff pastry 9×9 (approximately)
1 cup low fat cottage cheese with chives
1 1/2 teaspoons salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped dried rosemary
1 pound asparagus
1 tablespoon olive oil
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Roll out the puff pastry to a 9- by 12-inch rectangle.
Combine the cottage cheese 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and rosemary. Spread over the pastry leaving a border.
Make small cuts 1 inch apart with a knife.
Toss the asparagus with the olive oil. Lay half of the asparagus over the cheese.
Bake until golden brown and puffed for about 25 minutes. Let tart cool for 10 minutes.
Recipe was adapted from: courtesy Morgan Hass for Food Network Kitchens