Flakey + buttery pastry with cheesy havarti + asparagus is the perfect based for this simple, fresh mixed greens salad with a vibrant shallot vinaigrette. Top it with some soft boiled eggs and all the extra tangy dressing and I am in HEAVEN! So well balanced and a total showstopper. We had this for dinner but it would be the perfect brunch or lunch also!
INGREDIENTS – makes 2 servings
USE PUFFY PASTRY or
1c flour (pastry or all purpose)
6T butter, 1/2″ cubed
3-4T ice water
Small dash of vinegar (white, apple cider or white wine)
1 bundles of asparagus
1-2T dijon mustard
1c havarti (sub gouda or fontina)
1 small shallot, finely chopped (sub 1-2 garlic cloves, grated)
3T white or red wine vinegar
3T olive oil
5-6c mixed greens
Chives, chopped – optional
If you’re using puff pastry, skip this step. Dump flour and salt into a food processor, pulse once or twice to distribute the salt a little. Add the butter and pulse until the butter has formed small pea sized balls. Pour in 3T of ice water and the vinegar, pulse a few times until it starts to come together. If it looks like theres not enough water, add a 1/2T ice water at a time pulsing in between. Press into a disk, wrap it up in plastic wrap and put it in the fridge for an hour or overnight.
Preheat oven to 475°F. Trim the asparagus so they are all about the same length then toss in a little salt, pepper and olive oil. Roll out the dough to 1/4″ thick. Cut out 2 large rectangles of dough that are about 3/4″ wider than the length of the asparagus. Place your rectangles of dough on parchment lined baking sheets, brush each with a thin layer of dijon leaving about 3/4″ border around the edge. Sprinkle cheese over the dijon. Line up your asparagus on the cheese and bake for 10-15 minutes, until the cheese is bubbley and the bottom of the tart is lightly browned. If the edges start to to get too dark just cover them with some foil strips until the rest is done baking. Let rest for a few minutes before serving.
Bring a pot of water to boil with a pinch of salt. Carefully lower in your eggs with a slotted spoon, reduce the heat to medium and let cook for 6 minutes (for a really runny yolk add a minute or two if you want them a little more cooked, 10 minutes for hard boiled). Remove from the water and run under cold tap water for 15 seconds. Peel and set aside.
Put shallot, wine vinegar, honey and olive oil in a mason jar with a pinch of salt and pepper, shake until combined. Toss mixed greens in about half of the dressing. Then distribute the greens over the tarts. Top with some eggs, chives, a little salt and pepper and a generous drizzle of the leftover dressing (its so good on the tart!!) then serve!