Asparagus Crescenza Tart

Directions

For pastry: Freeze cold butter until firm, 15 to 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and kosher salt at low speed just until butter is coated with flour. With mixer on low speed, add ¼ cup (60 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1minute, stopping to scrape sides of bowl and turn dough to help dough hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain).

Turn out dough onto a lightly floured surface, and roll into a 4-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.

On a lightly floured surface, roll dough into an 18 x 10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an18x10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes).

Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll pastry to a 13½ x 9½-inch rectangle (about ¼ inch thick). Using asharp knife, trim ¼ inch off all sides of pastry; transfer pastry to prepared pan. Using a sharp knife,score a rectangle in center of pastry, leaving a ¾-inch border around all sides. (Do not cut all theway through pastry.) Prick dough all over inside scored rectangle with a fork. Refrigerate on pan until firm, at least 20 minutes.

For topping: In a medium bowl, stir cheese until smooth. Using an offset spatula, spread cheese onto cold pastry within scored rectangle. Place asparagus on cheese. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto edges of pastry.

Bake until pastry is golden brown and puffed around sides, 15 to 20 minutes. Let cool on pan on a wire rack for 10 minutes.

Meanwhile, in a small microwave-safe bowl, stir together oil and garlic; heat on high until warm and fragrant, about 30 seconds. Serve garlic oil with tart. Garnish with sea salt and pepper, if desired.