LCBO Food & Drink Spring 2025

STALK MARKET

Asparagus Checkerboard Tart Perfect on a brunch buffet, this showstopper can be made an hour in advance and served room temperature. For an even easier version, use only green asparagus and arrange them in a simple row. Don’t forget the oil at the end: it will make the tart glisten for the cameras. 2/3 lb (300 g) green asparagus, tough ends trimmed 2/3 lb (300 g) white asparagus, peeled to 2 inches (5 cm) below tip 10 oz (285 g) cream cheese 1 egg 1/4 tsp (1 mL) salt 1 tsp (5 mL) finely grated lemon zest 1 green onion, finely chopped 3 tbsp (45 mL) chopped parsley 3 tbsp (45 mL) chopped dill 1/2 lb (225 g) frozen puff pastry sheet, thawed in fridge 1 tbsp (15 mL) olive oil 1. Bring a large pot of salted water to a boil. Boil green and white asparagus separately until crisp-tender, 2 to 3 minutes for green, 3 to 4 minutes for white. Transfer to a bowl of ice water. Cool, drain and dry. Halve any thick white asparagus spears lengthwise. Cut all asparagus into 4-inch (10-cm) lengths.

Fold in 1/2 inch (1 cm) of pastry around edges to make a double-layer border, pressing lightly as you go. Refrigerate 20 minutes.

2. In bowl of a stand mixer fitted with paddle, beat cream cheese until smooth. Add egg and beat until incorporated. Scrape down bowl and briefly mix. Add salt, lemon zest, onion and herbs. Mix to com bine. Refrigerate while rolling out pastry. 3. On a lightly floured sur face, roll puff pastry into a 10 × 14-inch (25 × 35-cm) rectangle. Place on a parchment-lined baking sheet.

6. Bake until sides and bottom are golden, 25 to 30 minutes. Brush lightly with oil and serve.

Serves 4

WHAT TO SERVE Louis Jadot Chardonnay Bourgogne AC VINTAGES ESSENTIALS 933077, $36.95 White Burgundy has the well- integrated acidity to balance a rich dish, while its typical citrus, herbal and toasted nut notes find echoes in the recipe’s flavours.

4. Place rack in middle of oven. Preheat oven to 400°F (204°C).

5. Spread cream cheese mixture evenly on pastry, staying within border. Arrange asparagus in a 2 × 3–square checkerboard pattern, alternating colour and direction of spears.

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———————— SPRING 2025