Saturday, May 12, 2012
From my previous posts, we have desserts, a home made gift, and an entrée all covered for Mother’s day. Now, it’s time to talk about appetizers. This is probably one of the easiest appetizer that you can prepare that’s tastes and looks so sophisticated that it’s almost a crime, almost!
I love appetizers, and I think all celebrations and gatherings should include an appetizer, if not 2, or 3. This one is super easy to put together that you have no reason not to give it a try. Plus, the flavor is amazing. The creamy mascarpone is perfectly seasoned and flavored with the herbs. The chive adds a nice and mild oniony flavor without overpowering the delicate mascarpone. The thyme adds a nice and refreshing lemony scent to the filling. The puff pastry is buttery and crispy, which goes really well with the creamy filling. The flavor of the asparagus are intensified after roasting with a crisp-tender texture, which is perfect in my opinion.
Now, let’s move on to the step-by-step pictorial, shall we?
1) In a medium bowl, mix the chives, thyme, salt and pepper and mascarpone cheese together.
2)With a pizza cutter, divide dough into 4 equal size squares.
3) With a pairing knife, gently create an 1/2-inch border on all 4 portioned dough.
4) With a fork, gently prick on the puff pastries within the border.
5) Spread the mascarpone mixture over the puff pastry.
6) Top with trimmed asparagus.
7) Whisk an egg yolk and a tablespoon of cream together.
8) Brush the puff pastry edges and bake to golden brown.
See, I told you it is super simple, right? The flavor is incredible too. I cut them in half to create 8 servings for appetizer. If you’re serving these as entrée, which is totally a wonderful option, you can serve them as is and maybe have a side salad or soup to complete the meal.
Last but not least, Happy Mother’s Day to all Mothers, Grandmothers, and Mother-to-Be’s! Have a blast and enjoy your day with great food and wonderful family.
Mascarpone Asparagus Tarts: (Printable Recipe)
4 ounce mascarpone cheese, room temperature
2 tablespoons chives, chopped
1 tablespoon fresh thyme leaves
a small bunch of asparagus (around 12 to 15 spires)
1 sheet puff pastry
1 egg yolk whisked with a tablespoons of cream for egg wash (optional)
Preheat oven to 400 degree F. Line a baking sheet with parchment paper or silpat.
In a medium bowl, add the chives and thyme leaves into the mascarpone cheese, stir until the herbs are well distributed. Season with salt and pepper to taste. Set aside.
Wash, pat dry and trim off the tough parts of the asparagus ends. Cut into thirds. Set aside.
On a lightly floured work surface, unfold the puff pastry and gently roll it with a rolling pin to seal the seams. With a pizza cutter, divide dough into 4 equal size squares.
With a pairing knife, gently create an 1/2-inch border on all 4 portioned dough. Be careful not to cut through the puff pastry. With a fork, gently prick on the puff pastries within the border. Evenly divided the mascarpone mixture onto the puff pastries and spread the mixture with the border into a thin layer.
Place the asparagus onto the mascarpone mixture in a single layer. Place the puff pastry onto the lined baking sheet. With a pastry brush, brush egg wash onto the border and bake for 15 to 18 minutes, or until the edges are golden brown. Cool the tarts slightly. Cut each square diagonally and serve warm.