Indulge in the freshness of spring with this beautiful Asparagus Aged Gouda Tart featuring the delicate crunch of radishes, rich flavors of Vintage Lot 8 Aged Gouda, all nestled on a flaky puff pastry.

INGREDIENTS:

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes

  • 1 sheet frozen puff pastry, thawed 1 egg, beaten for egg wash
  • 1/4 teaspoon flaky sea salt
  • 1 tablespoon dijon mustard (optional)
  • 6 ounces Artikaas Vintage Lot 8 Aged Gouda, shredded
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 radishes, sliced
  • 1/4 cup micro greens (optional)

spring asparagus tart

HOW TO MAKE IT:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Roll the puff pastry into a slightly larger rectangle and place on the baking sheet. Use a knife to lightly score a 1 inch border around the edges of the puff pastry (be sure not to cut all the way through the pastry) and use a fork to poke a few holes in the center of the pastry.
  3. Lightly brush the edges with egg wash and sprinkle with flaky sea salt if desired.
  4. Bake at 400°F for 10 minutes. Then remove from the oven and let cool slightly. Gently press down on the center of the puff pastry to flatten.
  5. Spread a very thin layer of dijon mustard over the surface of the pastry, then sprinkle with the shredded Artikaas Vintage Lot 8 Aged Gouda cheese.
  6. In a small bowl, toss together the asparagus, thyme, olive oil, salt, and pepper until evenly coated. Then arrange the asparagus on top of the cheese.
  7. Return to the oven and bake at 400°F for another 15-20 minutes, or until the asparagus is tender, the cheese is bubbling, and the edges of the puff pastry are golden brown.
  8. Remove from the oven and let cool for 10 minutes. Then garnish with sliced radishes and micro greens!

aged gouda puff pastry

puff pastry tart

asparagus radish tart

Optional: To keep the asparagus bright green, you can blanch it first! Bring a saucepan of water to a boil and set up an ice water bath by filling a bowl with cold water and 2 cups of ice cubes. Blanch the asparagus in the boiling water for 2 minutes and then immediately transfer them to the water bath to shock the asparagus and stop the cooking process. Remove from the water and pat the asparagus dry.