This Easter isn’t going to be like anything we’ve ever celebrated before. Instead of gathering around one table, we’ll be Zooming in our relatives, hunkered down only with our immediate family. Easter might also be different on some tables when it comes to the dishes we serve and ingredients we normally use, since we can’t make a quick run to the store to grab last-minute necessities at a moment’s notice. So instead of heading to the store, I’m pantry diving to make up a simple, but super special, meal, and you should too.
Related Reading: Celebrate Easter with Scotch Eggs
Great Jones Holy Sheet, $35
One of my Easter dishes is going to be an asparagus and goat cheese puff pastry tart, a versatile dish that’s malleable to what you have in the house. The one thing you will need is a sheet of puff pastry (you should always have some on hand, especially nowadays); I always reach for it when I need to make something really delicious and don’t have a lot of time or ingredients on hand.
Once you’ve got your puff pastry rolled out, you’ll simply use it as a blank canvas and pile whatever you have available on top. My base will be a swipe of goat cheese, sliced, steamed asparagus, and some crispy shallots. Don’t have those exact ingredients? No problem. Goat cheese can be swapped for another soft cheese, like mascarpone, cream cheese, or boursin, and something green, like zucchini or spinach, is an easy replacement for asparagus. Everything is arguably negotiable here, and that’s totally the point: Gussy up the puff pastry with what’s in your fridge, and you’ll still have a delightful Easter meal.
Asparagus and Goat Cheese Puff Pastry Tart Recipe
Asparagus and Goat Cheese Puff Pastry Tart
- 1 frozen, prepared puff pastry sheet, defrosted
- ½ cup pesto
- 1 cup soft cheese (goat cheese, boursin, or cream cheese work well)
- 1 cup steamed asparagus, sliced in thin discs
- ¼ cup prosciutto, sliced in thin strips
- ¼ shredded mozzarella cheese
- ¼ cup crispy shallots, recipe below
- ¼ cup olive oil
- 1 teaspoon garlic salt
- Preheat the oven to 375 degrees.
- Roll out the puff pastry on parchment to approximately a 9x13-inch size.
- Transfer to a baking sheet and create a ¾ inch border by lightly scoring the dough.
- Spread the pesto in the center box you created with the border lines.
- Chop up the soft cheese into small pieces and scatter on top of the pesto.
- Scatter the asparagus rings and prosciutto on top of the cheese.
- Sprinkle the mozzarella cheese all over the toppings.
- Mix the garlic salt with the olive oil and brush the border with the oil.
- Place the tart in the oven for 30 minutes.
- While the tart is baking, make the crispy shallots.
- When the tart is done, sprinkle with the shallots and serve with a simple side salad.
Crispy Shallots Recipe
- 2 shallots, peeled and sliced thin
- 1 cup neutral oil
- In a small saucepan, pour in oil and shallots.
- Heat on medium heat for 7 to 10 minutes, mixing occasionally until shallots are crispy and golden brown.
- Drain on a paper towel lined dish.
Header image by Anna Gass.