Asparagus Tatin
If you're looking for a delicious and unique way to enjoy asparagus, look no further than this savoury Asparagus Tatin recipe. This dish is perfect for a special occasion or a weeknight dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 425 g asparagus
- 3 Tbsp honey (see note 1)
- 1 to 2 Tbsp fresh thyme leaves
- Salt and pepper
- 1 puff pastry sheet (see note 2)
- 3 Tbsp of crumbled feta (see note 3)
FOR THE HERBY DRESSING
- 1 tsp Dijon mustard
- 6 Tbsp extra-virgin olive oil
- 1 Tbsp cider vinegar
- 1 Tbsp fresh lemon juice
- 1 garlic clove, grated
- Zest of ½ lemon
- 2 Tbsp finely chopped basil leaves
- 2 Tbsp finely chopped tarragon leaves
- 2 Tbsp finely chopped mint leaves
- 2 Tbsp finely chopped parsley leaves
- 3 Tbsp finely chopped red onion
- Dash of honey - to taste (see note 1)
Instructions
- Pre-heat the oven to 400°F/200°C/180°C Fan
- If any, trim the hard woody ends of the asparagus. Depending on their thickness, cut the asparagus lengthwise in halves or quarters. Scatter them on an oiled non-stick large baking tray ( about 39x27cm / 10½x11 inches) to form a rectangle of around 35 x 23cm (13 ¾ x 9 inches). Trim any asparagus that are too long so you have a nice even shape. To make the tart more interesting, I like to arrange the asparagus "head to toe".425 g asparagus
- Sprinkle some thyme leaves over the asparagus, drizzle some honey, and season with salt and pepper.3 Tbsp honey, 1 to 2 Tbsp fresh thyme leaves, Salt and pepper
- Roll out the puff pastry to a rectangle of around 39 x 27cm (15 ½ x 11 inches). Using a fork, prick the puffed pastry all over and flip it over on top of the asparagus leaving a 2 cm (¾ inch) border all around (the side with the fork prickles should be touching the asparagus). Mark the edges of the tart by pressing gently on the pastry all around. Score the middle of the puff pastry with 2 2-cm/1/4-inch long cuts so the pastry stays flat while cooking.1 puff pastry sheet
- Bake in the oven for 20 to 25 minutes until the pastry is golden.
- In the meantime prepare the herby dressing: Mix all the ingredients in a bowl. Season to taste with honey, salt, and pepper.1 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 1 Tbsp cider vinegar, 1 Tbsp fresh lemon juice, 1 garlic clove, grated, Zest of ½ lemon, 2 Tbsp finely chopped basil leaves, 2 Tbsp finely chopped tarragon leaves, 2 Tbsp finely chopped mint leaves, 2 Tbsp finely chopped parsley leaves, 3 Tbsp finely chopped red onion, Dash of honey - to taste
- When the tart is ready, invert it over a serving dish or board. Brush the dressing all over, and scatter the feta on top. This asparagus tatin can be eaten hot, warm, or at room temperature.3 Tbsp of crumbled feta
Notes
- Honey: for a vegan option, swap honey for maple syrup.
- Puff pastry: for ease, I use a pre-rolled 320g (11 1/4 ounces) puff pastry sheet, but you can roll out the same amount of dough from a puff pastry block.
- Feta: for a vegan option, swap to a plant-based alternative.
Nutrition
Serving: 250gCalories: 637kcalCarbohydrates: 47gProtein: 9gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 12mgSodium: 320mgPotassium: 316mgFiber: 4gSugar: 16gVitamin A: 1276IUVitamin C: 13mgCalcium: 117mgIron: 5mg