Maple syrup–coated spring asparagus meets goat cheese and GF puff pastry in this ultrarich gluten free lunch.
Gluten-Free Caramelized Asparagus and Goat Cheese Tatin Recipe
- 5 thyme sprigs
- Gluten-free flour, for dusting
- 1 frozen gluten-free puff pastry round, thawed but cold
- 4 ounces good-quality goat cheese, at room temperature
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 8 ounces asparagus, bottoms trimmed
- Kosher salt and freshly ground pepper
Preheat the oven to 425°F. Remove the leaves from 2 of the thyme sprigs and set aside.
Lightly dust a work surface with flour. Place the pastry dough on the work surface and quickly spread the goat cheese onto the dough, leaving a 1/2-inch border.
In a 10-inch ovenproof pan over medium-high heat, add the olive oil and maple syrup and swirl to combine. When the mixture is shimmering, add the asparagus and turn to ensure the stalks are coated with the syrup, 2 minutes. Remove the pan from the heat and scatter the reserved thyme leaves and the remaining 3 thyme sprigs over the asparagus.
Lay the pastry dough, cheese side down, on top of the asparagus, tucking in the overhanging edges, then bake until the pastry is golden brown, 15 to 20 minutes. Remove and let cool slightly, then carefully invert the tatin onto a serving plate. Sprinkle with salt and pepper, slice into wedges with a sharp knife, and serve.
Photography Renee Anjanette