Creamy Caesar Asparagus Tart with Egg
Indulge in this elegant Creamy Caesar Asparagus Tart with Egg, a delicious twist on traditional Caesar salad. This dish combines the rich flavors of a homemade Caesar dressing, creamy ricotta, and perfectly roasted asparagus perched atop a flaky puff pastry crust. The tart is not only visually stunning but also packs a punch of flavor with the added hint of fresh chives and a touch of spice. Perfect as a delicious appetizer or a standalone dish, this recipe serves up delightful portions ideal for sharing during brunch or a light dinner.
N/A
Servings
133
Calories
15
Ingredients
Ingredients
garlic cloves
3 (minced)
Dijon mustard
2 tablespoons (none)
lemon juice
1 tablespoon (freshly squeezed)
Worcestershire sauce
1 teaspoon (none)
hot pepper sauce
1/4 teaspoon (none)
olive oil
1/4 cup (none)
grated parmesan cheese (for dressing)
1/2 cup (none)
asparagus
3/4 lb (trimmed and blanched)
puff pastry
1 sheet (thawed)
eggs
2 (large, for topping)
ricotta cheese
1/2 cup (none)
parmesan cheese (for filling)
1 cup (grated)
chopped chives
2 tablespoons (fresh)
black pepper
1 pinch (freshly ground)
salt
1 pinch (to taste)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a blender, combine the garlic cloves, Dijon mustard, lemon juice, Worcestershire sauce, and hot pepper sauce. Blend until smooth.
3
With the blender running, gradually add the olive oil until the mixture is emulsified. Stir in the grated parmesan cheese and season with black pepper.
4
Blanch the asparagus by boiling it in salted water for 1-2 minutes, then transferring it immediately to an ice bath to stop the cooking process. Drain well and set aside.
5
Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape, about 1/4 inch thick.
6
Using a sharp knife, score a border around the edges of the pastry, approximately 3/4 inch wide. Then, make diagonal score marks within the border to allow the pastry to rise beautifully while baking.
7
Poke holes throughout the pastry with a fork to prevent puffing during baking.
8
Create an egg wash by whisking together the egg yolk and water. Brush the egg wash onto the pastry’s border.
9
Place the puff pastry in the oven and bake for 10 minutes until lightly golden.
10
While the pastry bakes, prepare the tart filling by whisking together the eggs, ricotta cheese, 1 cup of parmesan cheese, chopped chives, black pepper, and a pinch of salt until smooth.
11
Once the initial baking time is complete, remove the pastry from the oven and evenly spread the creamy tart filling over the base.
12
Arrange the blanched asparagus over the filling evenly and create small indentations in the filling for the eggs.
13
Carefully crack the eggs into the indentations on top of the asparagus without breaking the yolks.
14
Return the tart to the oven and bake for an additional 25 minutes, or until the eggs are set and the pastry is golden brown.
Nutrition Information
8.7g
Fat
8.3g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Caesar Asparagus Tart with Egg?
It is an elegant savory tart that combines the flavors of a Caesar salad with ricotta cheese and roasted asparagus on a flaky puff pastry crust.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 400°F (200°C).
How do you prepare the Caesar dressing for this tart?
Blend garlic, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce until smooth, then emulsify with olive oil and stir in parmesan.
How long should I blanch the asparagus?
Boil the asparagus in salted water for 1-2 minutes.
Why do I need to put the asparagus in an ice bath?
An ice bath stops the cooking process immediately after blanching to maintain texture and color.
How thick should the puff pastry be rolled?
The puff pastry sheet should be rolled out to approximately 1/4 inch thickness.
What is the purpose of scoring a border on the pastry?
Scoring a 3/4 inch border allows the edges of the pastry to rise beautifully around the filling while baking.
Why should I poke holes in the pastry with a fork?
Poking holes, or docking the pastry, prevents the center from puffing up too much during the initial bake.
What ingredients make up the egg wash?
The egg wash is made by whisking together one egg yolk and a bit of water.
How long is the initial baking time for the pastry?
The puff pastry should be baked for 10 minutes until lightly golden before adding the filling.
What ingredients are in the tart filling?
The filling consists of whisked eggs, ricotta cheese, 1 cup of parmesan cheese, chopped chives, black pepper, and salt.
How much parmesan cheese is used in the filling?
One cup of grated parmesan cheese is used specifically for the tart filling.
How long does the tart bake after the toppings are added?
The tart bakes for an additional 25 minutes after the filling, asparagus, and eggs are added.
How many calories are in one serving of this tart?
There are 133 calories per serving.
What is the fat content per serving?
Each serving contains 8.7g of fat.
How many carbohydrates are in this recipe?
There are 8.3g of carbohydrates per serving.
What is the protein content of the tart?
Each serving provides 4.2g of protein.
Is this recipe suitable for vegetarians?
Yes, the recipe is tagged as vegetarian.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
What kind of herbs are used for seasoning?
Fresh chopped chives are used to add flavor to the filling.
How much asparagus do I need?
You will need 3/4 lb of trimmed and blanched asparagus.
How much ricotta cheese is used?
The recipe requires 1/2 cup of ricotta cheese.
What gives the tart its spice?
A 1/4 teaspoon of hot pepper sauce in the dressing provides a subtle hint of spice.
How many eggs are cracked on top of the tart?
Two large eggs are cracked into indentations on top of the asparagus before the final bake.
Should the puff pastry be frozen or thawed?
The puff pastry sheet should be thawed before you begin rolling and scoring.
Can this be served as a brunch dish?
Yes, it is ideal for sharing during brunch or as a light dinner.
How much Dijon mustard is used?
Two tablespoons of Dijon mustard are blended into the Caesar dressing.
How much olive oil is used in the recipe?
The recipe uses 1/4 cup of olive oil for the dressing.
What is the texture of the finished crust?
The crust is described as flaky and golden brown.
How do you prepare the eggs for the topping?
Carefully crack the eggs into small indentations made in the filling, ensuring the yolks do not break.