Fustini's Oils and Vinegars
Balsamic Onion and Asparagus Tart

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Balsamic Onion and Asparagus Tart

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Balsamic Onion and Asparagus Tart


Submitted by Chef Laura Cavender, Guest Chef

Ingredients

  • 1 pound asparagus, trimmed
  • 1 sheet frozen puff pastry, thawed
  • all-purpose flour, for dusting
  • ½ cup Fustini’s Balsamic Onion Jam
  • 1/4 cup grated Parmesan
  • 1 cup grated gruyere
  • 1 tablespoon minced shallot
  • 2 large eggs
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 2 teaspoons Fustini’s Meyer Lemon Olive Oil, plus more for garnish
  • 1/2 teaspoon finely grated lemon zest

Directions

Step 1. 

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. 


Step 2. 

Preheat the oven to 400 degrees F. Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Spread with dabs of the Onion Balsamic Jam. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet. 


Step 3. 

Mix the cheeses, shallot, eggs, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes.

Sprinkle with the lemon zest and a quick drizzle of olive oil. Serve warm or at room temperature.




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