The Great Spear Flip hero image

The Great Spear Flip

Caramelized Asparagus and Shallot Upside-Down Tart in Puff Pastry

55 minutes
Serves 4
SideFrench
Herb's take

Meet the savory cousin of the classic French tart tatin, where we trade apples for golden asparagus and sweet shallots. This recipe teaches the art of caramelizing vegetables and the physics-defying thrill of flipping a tart for a dramatic reveal.

Equipment needed
  • 10-inch oven-safe skillet

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (200°C).
  2. 02
    Melt butter in a 10-inch oven-safe skillet over medium heat. Add sugar and swirl until dissolved and just starting to caramelize, about 2-3 minutes.
  3. 03
    Arrange the asparagus spears in a single, tight layer over the caramel, tips facing the same direction for a dramatic effect.
  4. 04
    Scatter sliced shallots and thyme leaves over the asparagus. Cook for 5 minutes, shaking the pan gently once or twice.
  5. 05
    Drizzle balsamic vinegar evenly over the vegetables, then dot small dabs of Dijon mustard around the pan.
  6. 06
    Remove pan from heat. On a lightly floured surface, roll out the puff pastry just enough to cover the skillet with a bit of overhang.
  7. 07
    Drape pastry over the asparagus mixture, tucking the edges down around the filling.
  8. 08
    Brush the pastry with beaten egg for a golden, shiny crust.
  9. 09
    Bake for 28-32 minutes, until the pastry is deep golden brown and crisp.
  10. 10
    Let the tart cool for 5 minutes, then place a serving plate over the skillet and carefully invert the tart onto the plate.
  11. 11
    Slice and serve warm, garnished with extra thyme if desired.

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