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RECIPE
12 INGREDIENTS13 STEPS45min

Pecorino Romano and Parmesan Asparagus Tart

4.5
2 Ratings
Puff pastry tart topped with garlicky, cheesy bechamel, and perfectly roasted asparagus. The perfect appetizer for spring and summer entertaining.
Pecorino Romano and Parmesan Asparagus Tart Recipe | SideChef
Puff pastry tart topped with garlicky, cheesy bechamel, and perfectly roasted asparagus. The perfect appetizer for spring and summer entertaining.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
45min
Total Time
$1.82
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 bunch
2 sheets
Puff Pastry , thawed
2 Tbsp
1
Shallot , thinly sliced
2 cloves
Garlic , minced
2 1/2 Tbsp
2 cups
1 cup
Pecorino Romano Cheese , grated
or Italian Blend Cheese
to taste
Garlic Salt
to taste
Crushed Red Pepper Flakes
(optional)
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Nutrition Per Serving

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CALORIES
357
FAT
24.6 g
PROTEIN
9.5 g
CARBS
26.2 g

Author's Notes

You can also use an Italian blend of cheese found in your bagged cheese isle. To add spice, saute a pinch of red pepper flakes with the onion & garlic.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
First, prepare the Asparagus (1 bunch) . Snap the tough ends off the asparagus and discard. Bring a medium pot of water, big enough to hold all of the asparagus, to a boil. Have the ice-bath next to the stove.
Step 3
Add the asparagus to the boiling water and cook until al dente and bright green, about 2-3 minutes. Immediately transfer to the ice-water to shock. Remove and set aside until needed.
Step 4
Lay the Puff Pastry (2 sheets) on a baking sheet that's been covered with parchment paper. Fold over the edges of the dough to make a 1/2-inch crease and seal with the spikes of a fork. Using the fork, poke holes 6-7 times on the bottom of the puff pastry.
Step 5
Bake for 10-12 minutes, until the dough starts to brown and becomes flaky. If it puffs up too much, use the back of a wooden spoon to carefully deflate. Set aside until needed.
Step 6
While that is baking, heat Olive Oil (1 Tbsp) in a small saute pan over medium heat. Add the Shallot (1) , Garlic (2 cloves) , and Crushed Red Pepper Flakes (to taste) and saute until fragrant and the onion is soft, about 2 minutes. Set the onion mix aside and clean the pan.
Step 7
Return the pan to the stove, keeping the heat to medium. Melt the Butter (2 1/2 Tbsp) . Add the All-Purpose Flour (1/4 cup) and mix with a wooden spoon until incorporated. This is your roux. Cook 2 minutes, until you no longer smell flour and only smell butter.
Step 8
Slowly whisk in the Milk (2 cups) . Keep whisking to avoid any lumps. Bring the heat to medium-high and stir until milk thickens. When ready, the bechamel will coat the back of a spoon without running. This will take 4-5 minutes.
Step 9
Strain the bechamel and discard the lumps left behind. Stir in Pecorino Romano Cheese (3/4 cup) and the onion and garlic mix and stir until cheese is melted.
Step 10
Add sprinkles at a time of Ground Black Pepper (to taste) and keep tasting and adjusting as needed. Add, taste, and adjust Garlic Salt (to taste) as needed.
Step 11
Evenly spread a ladle full of cheese sauce into the tart as if it were a pizza. Arrange asparagus slices onto the tart, then sprinkle with the remaining Olive Oil (1 Tbsp) and Pecorino Romano Cheese (1/4 cup) .
Step 12
Bake for 12 minutes until asparagus is roasted, cheese is melted, and the pastry is golden brown.
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
357
% Daily Value*
Fat
24.6 g
32%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
17.8 mg
6%
Carbohydrates
26.2 g
10%
Fiber
2.4 g
9%
Sugars
4.2 g
--
Protein
9.5 g
19%
Sodium
251.9 mg
11%
Vitamin D
--
--
Calcium
190.9 mg
15%
Iron
2.8 mg
16%
Potassium
192.5 mg
4%
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