Asparagus Tart with Fromage Blanc & Comté

Name: Asparagus Tart with Fromage Blanc & Comtu00e9
Prep time: 15 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3 ounce package), thawedu2028; 1 egg, beaten to blendu2028; u00bd pound asparagus spears, trimmedu2028; u2153 cup fromage blanc (or ricotta, or even sour cream)u2028; 4 teaspoons extra-virgin olive oil, dividedu2028; 1u00bd ounces smoked salmon, cut into little piecesu2028; u2154 cup Comtu00e9 cheese (about 3 ounces), grated, divided

By Leslie Blythe Cheese, Salami, Tart Baking

April 3, 2023

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

Prep: 15 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients

1 sheet frozen puff pastry (half of 17.3 ounce package), thawed 

1 egg, beaten to blend 

½ pound asparagus spears, trimmed 

⅓ cup fromage blanc (or ricotta, or even sour cream) 

4 teaspoons extra-virgin olive oil, divided 

1½ ounces smoked salmon, cut into little pieces 

⅔ cup Comté cheese (about 3 ounces), grated, divided

Directions

1Preheat oven to 400°F. Roll out the pastry on a floured surface to a 13×10-inch rectangle. (Mine didn’t quite get there so as you can see it’s a square.) Fold up the sides of the rectangle to create a raised border. Brush the border with egg; reserve remaining beaten egg. Transfer to a baking sheet and refrigerate it while you prepare the filling.

2Steam asparagus just until crisp-tender, about 3 minutes, then cool in a bowl of ice water, then drain. Cut off the top 2 inches of asparagus tops and set aside for decorating later. Coarsely puree the remaining asparagus stalks in food processor (I used my mini one and it all fit). Add remaining beaten egg, fromage blanc, 3 teaspoons oil, salt and pepper, then process to a thick puree. Transfer to bowl; stir in salmon and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Sprinkle asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.

3Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

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