Description
Here’s a savory, fresh tart with asparagus, burrata, basil, lemon and mascarpone cheese. No pie crust necessary-this one comes together on frozen puff pastry for a perfect appetizer or light dinner!
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 ball burrata cheese
- 1 pound asparagus spears, ends trimmed
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 tablespoon thick balsamic vinegar
- 1/4 cup mascarpone cheese, at room temperature
- Zest of 1 lemon
- 6 to 8 fresh basil leaves
- Coarse sea salt, to finish
Instructions
- Preheat the oven to 400°. Line a large baking sheet with parchment paper.
- Lightly flour a board and rolling pin and roll out the puff pastry into a 12 x 16-inch rectangle. Transfer the dough to the prepared baking sheet and return to the refrigerator for at least 15 minutes. Prick the dough all over the surface with a fork. Bake until the puff pastry is lightly golden, about 12 to 13 minutes. Allow to cool for 10 minutes before topping.
- Tear the burrata into small pieces and arrange over the pastry, leaving a 1-inch border. Arrange the asparagus over the burrata; drizzle with olive oil and sprinkle with salt and pepper. Bake until the pastry is crisp and golden brown, approximately 20 to 22 minutes. Allow the tart to cool for 5 to 10 minutes before finishing.
- While the tart is baking, combine the mascarpone cheese and lemon zest and season with salt and pepper. When ready to serve the tart, drizzle a little olive oil and the balsamic vinegar over the top and season with coarse sea salt. Dollop teaspoons of the lemon mascarpone around the tart. Tear the basil into small pieces and arrange on top. Serve warm or at room temperature.
- Category: Savory Pies & Tarts, Appetizers