In the spring, the milk for our Fromage Blanc bursts with flavors from pasture-grazed Jersey cows grazing on lush, green hills. At the same time fresh asparagus arrives at our farmers markets. We think this tart says ‘springtime’ from Sonoma.
Serves 6 as a side dish
5 slices bacon
1 shallot, finely chopped
1 bunch asparagus (cut into 1″ pieces)
1/2 lb. puff pastry (defrosted)
7.5 ounces Bellwether Farms Fromage Blanc
Salt and pepper
1 large egg yolk mixed with 1/2 tsp. water
Preheat oven to 400°F.
In a medium frying pan, cook the bacon over medium heat until crisp. Transfer bacon to paper towels. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the shallots to the pan and saute for about 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot mix.
On a lightly floured piece of kitchen parchment, roll out the pastry to a 10 x 16 inch rectangle. Transfer the pastry and the parchment to a baking sheet.
Using your fingers, pat the Fromage Blanc onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon and shallot mixture evenly over the Fromage Blanc. Season with salt and pepper.
Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20-25 minutes. Let cool slightly and serve warm.