Asparagus and Olive Tart
This savory tart is one of my favorite ways to serve asparagus. The combination of crisp puff pastry, crème fraîche, cream cheese and mustard make a rich backdrop for fresh green asparagus and salty Kalamata olives. It is equally lovely served warm or at room temperature and makes a wonderful light lunch with a simple green salad.
Preparation time: 20 minutes
Baking time: 25–30 minutes
Resting time: 10 minutes
Ingredients
1 (10.2 x 12.6-inch) sheet pre-rolled puff pastry
⅔ cup crème fraîche
⅔ cup whipped cream cheese
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
½ pound fresh green asparagus
¼ cup pitted Kalamata olives, roughly chopped
1 large egg yolk
2 teaspoons cold water
2 teaspoons Durant Olive Mill Extra Virgin Olive Oil, or another premium extra virgin olive oil
1 tablespoon black sesame seeds
Jacobsen Salt Co. Pure Flake Sea Salt, or another premium flake sea salt, to taste
Method
Preheat the oven to 400°F.
Soak the asparagus in cold water for 15 minutes. This helps prevent the spears from dehydrating during baking.
Line a baking sheet with parchment paper and unroll the sheet of puff pastry on top.
Combine the crème fraîche, whipped cream cheese, Dijon mustard and whole-grain mustard in a mixing bowl. Spread the mixture evenly over the pastry, leaving a 1-inch border all the way around.
Drain the asparagus and pat dry, then trim the spears to about 8 inches, or to fit comfortably across the pastry. Arrange them side by side over the filling, pressing them gently into the mixture.
Scatter the roughly chopped Kalamata olives over the asparagus.
Fold the pastry border inward to meet the asparagus. Whisk the egg yolk and cold water together, then brush the folded border lightly with the egg wash and sprinkle with the black sesame seeds.
Drizzle the asparagus and olives with the olive oil and season lightly with flaked sea salt.
Bake for 25 to 30 minutes, or until the pastry is puffed and deeply golden and the filling is beginning to color around the edges.
Allow the tart to rest for 10 minutes before serving. Serve warm or at room temperature.
Olive's Tip
Soaking the asparagus in cold water for 15 minutes before baking helps hydrate the spears so that they remain beautifully succulent in the heat of the oven. Be sure to dry them thoroughly before arranging them on the tart so that excess water doesn't soften the pastry.
Wine Pairing
I would pair this with a dry rosé from Provence. Its crisp acidity and delicate savory, herbal character complement the asparagus and Kalamata olives beautifully, while its freshness cuts through the richness of the crème fraîche and cream cheese. It is particularly lovely served well chilled alongside the tart for a relaxed spring or early summer lunch.