Asparagus Tartes With Caprino Di Capra
No other vegetable can compete with the elegant asparagus. Here, flaky layers of warm, buttery puff pastry cradle a simple filling of asparagus that lets its delicate flavor shine. And with every bite there’s a melt-in-your-mouth cool topping with a hint of goat’s cheese, complemented by marjoram and extra virgin olive oil.
These individual tartes make a lovely appetizer for a spring lunch, or serve them as an elegant snack with drinks at a party. Caprino is traditionally made from goat’s cheese, but it is also widely available made from cow’s milk. If you can’t find caprino, you can substitute with cream cheese (for the caprino vaccino) and your favorite fresh goat’s cheese (for the caprino di capra).
Asparagus Tartes With Caprino Di Capra (serves 6)
900g puff pastry
600g green asparagus
100ml milk
2 egg yolks
2 shallots, finely chopped
finely chopped parsley
finely chopped marjoram
120g caprino di capra
120g caprino vaccino
40g grated grana padano, plus a little extra
60 ml extra virgin olive oil
salt, pepper
1. Cut asparagus stems into thin rounds. Cut tips in half lengthwise.
2. Reserve some of the tips for decorating the tartes.
3. In a pan, combine sliced stems, shallots, milk, 160ml water, and 40ml olive oil.
4. Season with salt, bring to the boil and let simmer for about 10 minutes or until asparagus is tender (but not too soft) and liquid has evaporated.
5. Put asparagus in a bowl and add yolks, 40g grated grana padano, and parsley. Season with pepper.
6. Blanch reserved tips in salted boiling water for 2 minutes. Remove and briefly drain under cold water.
7. Cut puff pastry into six rounds that fit into 12cm round pastry forms with 2.5cm tall sides.
8. Divide asparagus filling evenly between pastry cases.
9. Top each pastry with reserved asparagus tips, forming a lattice. Sprinkle with extra grana padano.
10. Bake in preheated oven at 190C for about 10 minutes or until puff pastry is golden.
11. In a bowl, combine caprino di capra, caprino di vaccino, marjoram, pepper, and 20ml extra virgin olive oil. Mix until combined.
12. Let tartes cool to room temperature and top each with a tablespoon of cheese spread. Serve immediately.
Enjoy!
19 Comments
What a beautiful tarte. I am going wine tasting in Sonoma this weekend. This sounds like a perfect dish for the picnic we are having in between the two wineries we are planing to visit. Thanks for sharing!
Heguiberto
So beautiful! I love how neatly you have arranged the asparagus.Very springy and fresh clean flavors.Have a nice weekend!
My brother would definitely disagree with you about the wonderousness of asparagus, but I’m on your side, lady! Plus, there’s delicious delicious cheese involved…
yes asparagus are elegant for sure and i wish i use more of it in my cooking! beautiful presentation too! looks like the perfect savory tart for an afternoon tea!
Beautiful tart! I ‘d love to make it sometime.
Have a great weekend.
What a wonderful way to display the elegance of the asparagus! You’ve done an amazing job.
*kisses* HH
These really are elegant. My family loves asparagus and I serve it several times a week when it is in season. This sounds like something I should try. I hope you have a great day. Blessings…Mary
I do love asparagus, it’s really versatile and is yum!
Beautiful spring tart, asparagus is such a heavenly ingredient!
Hi Karen, Asparagus is everywhere right now; it is such a pleasure to be able to cook it in so many ways. Your tart looks beautiful; I really like the pairing of marjoram and goat cheese.
Now you have me at asparagus tart! Looks totally tempting!
What a gorgeous tart! Love the goat cheese – that seals the deal for me!
Great picture! Slicing the asparagus in half somehow makes this even more sophisticated.
Oh to read of Spring on a day like today, we’ve been freezing our proverbials off!
Our winter is looming and I’m not a happy camper. But this tart makes me smile, I adore goat’s cheese, and although we can’t get asparagus at the moment (I’m a fan too), it’ll be fun to experiment. Enjoy the warmer weather!
What a lovely tart – your arrangement of the asparagus is beautiful. And it sounds perfectly delicious too….
Your asparagus tart looks so elegant and beautifully presented, like the idea of goat cheese. Hope you are having a great week Karen
What gorgeous little tarts these are, Karen!
I love puff pastry so much, especially when it encases such deliciousness as you’ve made. 
That looks amazing. I think I’d go with the goat cheese over cream. That crust is just divine.
These tarts are looking as pretty as they sound delicious! It is a great way to serve asparagus!