Asparagus, Taleggio & Anchovy Tart
Rated 5.0 stars by 1 users
Author:
Jane Lovett
servings
Serves 4 generously (or serves 6 as part of a feast)
A very tasty and simple tart using only a few ingredients, which just happens to look pretty, too! If you leave out the anchovies and choose a creamy vegetarian cheese, it’s also suitable for vegetarians. Do use British Asparagus when in season…
ingredients
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1 x 320g ready-rolled puff pastry sheet (about 35 x 23cm)
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20–24 medium thickness asparagus spears (more if the spears are thin)
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200g taleggio cheese, thinly sliced
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50g anchovy fillets in oil, drained and each snipped lengthways into 3 thin slivers
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olive oil, for drizzling
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freshly ground black pepper
directions
Preheat the oven to 200°C/180°C fan/gas 6.
2. Unroll the pastry and place it, on its paper, on a large (lipped) baking tray. Peel it off the paper to release any bits that are stuck, and then replace it back onto the paper. Score a border about 2.5cm all around the edge to form a frame. Score a diamond pattern within the border, then prick the middle of the pastry with a fork. Bake for 10–12 minutes until puffed up and light golden brown. Remove from the oven and gently press the risen middle of the pastry frame down to flatten it.
3. While the pastry is cooking, bend the asparagus spears between your hands, near their bases, until they snap naturally, then discard the woody ends (these can be used for making soup, if you like).
4. Line the spears up inside the pastry case, tips to tails alternately. The inside of the pastry frame should be completely filled. Tear the taleggio slices into smaller pieces and dot them over the asparagus. Arrange the anchovies in a criss-cross pattern over the top. Drizzle with a little olive oil and season with pepper.
5. Return to the oven and bake for about 20 minutes or until the pastry is golden, the asparagus tender and the cheese is melted and bubbling. Check halfway through and turn the tart round if it’s cooking more quickly on one side than the other.
6. Remove from the oven, slide the tart on its paper onto a chopping board or large serving platter. Drizzle with a little more olive oil and serve.
Recipe Note
Get-ahead:
Make to the end of step 2 up to 3 days in advance. Cool, cover with clingfilm and store on the baking sheet at room temperature.
The anchovies can be prepared up to 3 days in advance and stored in their oil in a tub in the fridge.
Hints & tips
Replace the anchovies with soft green herbs, such as a handful of torn basil or mint leaves or 1–2 tablespoons finely snipped chives, if you like.
Halve any very thick asparagus spears lengthways, arranging them cut-side down.
The tart looks very pretty garnished with snipped cress, micro leaves or chive flowers, torn apart, and scattered over the top just before serving.