Flaky, savory, and baked to golden perfection, this Asparagus-Crescenza Tart is the perfect spring treat! The crumbly pastry not only lends a lovely crunch to the tart but adds a delicious buttery flavor. An added touch of salt emphasizes the incredible flavor of the BelGioioso® Crescenza-Stracchino™ Cheese, offering a hint of tanginess and providing the tart with a smooth, creamy texture in the middle. Fresh asparagus layers the top of the Crescenza-Stracchino™ Cheese for a bright pop of green and a crisp-tender bite. Served with a garlic oil and garnished with flaked sea salt and ground black pepper, simple and elegant Asparagus-Crescenza Tart is perfect for brunch, parties, and more. Whether served as a beautiful side or as a masterful main dish, this tart is the answer to all your springtime table needs!
- Pastry:
- ⅔ cup (150 grams) cold unsalted butter, cubed
- 1¼ cups (156 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ¼ cup (60 grams) ice water
- Topping:
- 1 (8-ounce) package BelGioioso® Crescenza-Stracchino™ Cheese, room temperature
- 1 pound (454 grams) medium fresh asparagus, trimmed
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- ¼ cup (57 grams) olive oil
- 2 cloves (10 grams) garlic, minced
- Garnish: flaked sea salt, ground black pepper
- For pastry: Freeze cold butter until firm, 15 to 20 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and kosher salt at low speed just until butter is coated with flour. With mixer on low speed, add ¼ cup (60 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape sides of bowl and turn dough to help dough hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain).
- Turn out dough onto a lightly floured surface, and roll into a 4-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
- On a lightly floured surface, roll dough into an 18x10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18x10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes).
- Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll pastry to a 13½x9½-inch rectangle (about ¼ inch thick). Using a sharp knife, trim ¼ inch off all sides of pastry; transfer pastry to prepared pan. Using a sharp knife, score a rectangle in center of pastry, leaving a ¾-inch border around all sides. (Do not cut all the way through pastry.) Prick dough all over inside scored rectangle with a fork. Refrigerate on pan until firm, at least 20 minutes.
- For topping: In a medium bowl, stir cheese until smooth. Using an offset spatula, spread cheese onto cold pastry within scored rectangle. Place asparagus on cheese. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto edges of pastry.
- Bake until pastry is golden brown and puffed around sides, 15 to 20 minutes. Let cool on pan on a wire rack for 10 minutes.
- Meanwhile, in a small microwave-safe bowl, stir together oil and garlic; heat on high until warm and fragrant, about 30 seconds. Serve garlic oil with tart. Garnish with sea salt and pepper, if desired.
