Age Group:
AdultsProgram Description
Event Details
Watch Simply Creative Chef Rob Scott as he prepares some delicious spring and seasonal dishes during his virtual cooking series. A link to view the YouTube video will be emailed to all registrants 24 hours prior to the start of the program. Registration begins April 1.
SPRING ASPARAGUS TART WITH MASCARPONE & LEMON
By: Simply Creative Chef Rob Scott
Ingredients: Yields 6 servings
1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry, thawed (a 9 ½ x 9-inch sheet)
1 cup mascarpone
1 ½ teaspoons kosher salt
1 large egg, beaten
1 lemon, zest finely grated, about 1 tablespoon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound asparagus, bottoms trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Lightly dressed greens
Directions:
· Preheat the oven to 400 degrees F
· Line a baking sheet with parchment paper
· Lightly flour the work surface and roll out the puff pastry to a 9 x 12 inch even rectangle
· Transfer to the prepared baking sheet
· Combine the mascarpone, 1 ¼ teaspoons of the salt, the flour, egg, and lemon zest
· Fold in the chives and tarragon
· Spread over the puff pastry, leaving a ¾ inch border
· Make small cuts around the border about 1 inch apart with the tip of the paring knife
· Toss the asparagus with the olive oil in a bowl
· Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge
· Do the same in the opposite direction with the remaining asparagus
· Season with the remaining ¼ teaspoon salt and some pepper
· Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes
· Let cool for 5 to 10 minutes and serve
· Serve with lightly dressed greens