Asparagus, Pecorino and Pine Nut Tart
This beautiful rustic tart couldn’t be easier to make! The secret? Puff pastry (from your grocer’s freezer case) bakes up to flaky perfection topped with nutty, sharp Locatelli Pecorino and tender asparagus. It makes a wonderful brunch, lunch or appetizer dish that’s sure to impress!
- 1 sheet frozen puff pastry defrosted in your refrigerator
- 3 TB mascarpone or creme fraiche at room temperature
- ½ cup fine grated Locatelli Pecorino Romano cheese
- 8 oz asparagus spears ends trimmed
- 1 egg beaten well
- ¼ cup shaved Locatelli Pecorino Romano cheese
- 3 TB toasted pine nuts
- Halved grape tomatoes fresh basil, and black pepper for garnish
- Line a baking pan with parchment paper and preheat your oven to 450 degrees. Gently unroll puff pastry on parchment. Use a knife to lightly cut a 1” border around the outside of the puff pastry, being careful not to cut all the way through. Use a fork to prick holes all through the center of the puff pastry so it can vent and lay flat.
- Use a spatula to gently spread mascarpone or creme fraiche on the center square of the puff pastry, all the way to the knife border you created. Sprinkle grated Locatelli Pecorino Romano cheese on top and arrange asparagus on top. Tip: you can trim your asparagus to the exact width and opt to make a pretty alternating pattern with the tips. Use a pastry brush to brush beaten egg all around the border of your tart for the best browning.
- Bake for 15-20 minutes or until browned and flakey. Immediately sprinkle the top with shaved Locatelli Pecorino Romano, sprinkle evenly with pine nuts, and garnish with tomatoes, basil, and black pepper.
- Enjoy warm or at room temperature
Tips: Use a sharp vegetable peeler to make pretty curls of shaved Locatelli Pecorino Romano to top this tart as well as all your favorite salads, soups, and pastas! Puff pastry brands can vary in size, you can easily adjust the amount of cheese and asparagus you use to be sure to fill in the center of yours!