Asparagus Tart with Burrata Cheese
Fresh Burrata is sprinkled over the baked Tart with a trickle of reduced Balsamic Vinegar: Best Asparagus Tart you will ever eat!
Ingredients
- 1 Pillsbury Crescent Dough Sheet
- 1 bunch of (450 g) Asparagus (Blanched)
- 8 oz (225 g) Burrata Cheese (Torn in smaller pieces)
- 2 Tbsp (30 g) Tahitian Lime Oil
- 1/4 tsp (1.5 g) Citrus Salt Flakes
- 2 Tbsp (30 g) Barrel Aged Traditional Balsamic (Reduced)
Instructions
- Preheat oven at 375F/190C.
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Soak the asparagus under cold water for a few minutes, then rinse off. Towel dry and snap the bottom part to remove any bitterness.
- Bring a large sauce pan filled with water to a boil. Plunge the asparagus and cook for about 4 minutes. Then, drain and cool under cold water. Immediately toss them with some Tahitian Lime Oil, spread out and set aside.
- Unroll Pillsbury Crescent dough directly onto your bonMAT™ and gently flip each sides into a frame.
- Bake for 12 minutes at 375F/190C, until just beginning to turn golden. (Every oven heats differently, monitor your dough from 10min)
- Once your dough is out of the oven, carefully arrange the asparagus spears on top and sprinkle with some Citrus Salt.
- Return to the oven and bake for about 10 minutes.
- Once out of the oven, let the Asparagus Tart cool down completely.
- Before serving, arrange the torn Burrata Cheese on top with a drizzle of reduced barrel-aged balsamic Vinegar. Enjoy & Bon Appétit
YouTube Video
Photos
Nutrition
Calories: 240kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
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