How to make this asparagus tatin
Like other tatin tarts, this asparagus tatin is cooked upside down. The asparagus are trimmed, cut into lengthwise in halves or quarters and then scattered on an oiled non-stick baking sheet to form a rectangle of around 35 x 23cm (13 ¾ x 9 inches). To make the tart more interesting, I like to arrange the asparagus “head to toe”.
Sprinkle some thyme leaves over the asparagus, drizzle some honey, and season with salt and pepper.
The puff pastry is rolled out to a rectangle of around 39 x 27cm (15 ½ x 11 inches). Using a fork, prick the puffed pastry all over and flip over on top of the asparagus leaving a 2 cm (¾ inch) border all around. To mark the edges of the tart simply press gently on the pastry all around.
For ease, I use a pre-rolled 320g (11 1/4 ounces) puff pastry sheet, but you can roll out the same amount of dough from a puff pastry block.
The asparagus tatin is then baked in the oven for 20 to 25 minutes until the pastry is golden.
In the meantime, you can prepare the herby dressing. I use a mixture of herbs: basil, tarragon, mint, and parsley. I like tarragon because it pairs so well with asparagus, however, there is no hard rule here and you can customise the mix to whatever herb you like or have at hand.
Once the tart is ready, invert it over a serving dish or board (make sure it is big enough). If the pastry stick to the baking tray, simply use a knife to carefully remove the tart from the baking tray.
Then brush the herby dressing all over the tart, and scatter the feta on top.
This asparagus tatin can be eaten hot, warm, or at room temperature. Watch my video below to see how to make it.
Make this asparagus tatin vegan
This asparagus tatin makes a delicious vegetarian appetiser or main. It can easily be made vegan by swapping honey for maple syrup and feta for a plant-based alternative. You can also skip the feta altogether.