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Baked Asparagus Pancetta Cheese Tart

Baked Asparagus Pancetta Cheese Tart

By Traeger Kitchen

Our asparagus tart, a flaky puff pastry crust topped with fresh asparagus, savory pancetta, and salty Parmesan, makes a perfect appetizer. Or serve it with a salad for a light meal. You'll be surprised at how easy this elegant dish is to make.

Prep Time

10 Min

Cook Time

40 Min

Pellets

Apple

Ingredients

This recipe serves:

8

Units of Measurement:
main
1 sheet frozen puff pastry, thawed
1 Cup cream
4 whole eggs; divided
1/4 Cup crumbled goat cheese
1/4 Cup grated Parmesan cheese
1 Tablespoon chopped chives, plus more for serving
Kosher salt
Freshly ground black pepper
8 Ounce thin asparagus spears
8 Ounce pancetta, cooked and drained
As Needed lemon zest, for serving
As Needed shaved Parmesan cheese, for serving
This recipe serves:

8

Units of Measurement:
main
1 sheet frozen puff pastry, thawed
1 Cup cream
4 whole eggs; divided
1/4 Cup crumbled goat cheese
1/4 Cup grated Parmesan cheese
1 Tablespoon chopped chives, plus more for serving
Kosher salt
Freshly ground black pepper
8 Ounce thin asparagus spears
8 Ounce pancetta, cooked and drained
As Needed lemon zest, for serving
As Needed shaved Parmesan cheese, for serving

Steps

  • 1

    Preheat the Traeger to 375°F with the lid closed; this will take at least 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Place the puff pastry on a large rimmed baking sheet. Using a sharp knife, score the dough (without cutting through it) all around the perimeter about 1 inch from each edge; this creates a crust of sorts. Using a fork, prick all over the center of the puff pastry.

  • 3

    Place the sheet tray directly on the grill grate and parbake until the pastry has puffed and browned a little bit, 15 to 20 minutes.

    375 ˚F / 191 ˚C

    00:15

  • 4

    While the pastry bakes, combine the cream, 3 of the eggs, both cheeses, and the chives in a small bowl. Season lightly with salt and pepper and whisk well to combine.

  • 5

    Remove the sheet tray from the grill but leave the grill on. Pour the egg mixture into the puff pastry. Lay the asparagus spears on top and sprinkle with the cooked pancetta, crumbling or chopping it if not already in pieces.

  • 6

    Whisk the remaining egg in a small bowl and brush the top of the edges of the pastry with it.

  • 7

    Return the tart to grill grate and cook until the egg mixture is just set, 15 to 20 minutes. The time will vary depending on the weather and your grill model.

    375 ˚F / 191 ˚C

    00:20

  • 8

    Sprinkle the tart with lemon zest, more chopped chives, and shaved Parmesan to taste. Enjoy!

My Notes


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