½cupGruyere cheese shredded, optional. Sub with vegetarian cheese if needed.
egg washone egg beaten with a splash of milk
Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.
Drizzle olive oil over the asparagus, and season with salt and pepper.
To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Give it a quick mix so that everything is well combined.
Unfold the thawed puff pastry on a lightly floured surface and roll into a 10 inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a sharp knife score the edges leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
Spread the cream cheese mixture over the puff pastry sheet inside the border, then sprinkle with gruyere cheese.
Top the cheese with the asparagus spears arranging them to be parallel with each other. Brush the border/edges with an egg wash.
Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.
Remove from the oven, cut into 6-8 squares, and serve warm or at room temperature.
This recipe makes 6-8 servings.
Cream cheese can be substituted with Boursin (no need to add garlic powder or any seasonings), or strained ricotta that was strained overnight.
Always buy all-butter puff pastry as it tastes best. If you want to keep this tart vegan, you can find vegan puff pastry that's made with vegan butter and use vegan cream cheese.
If your puff pastry sheet is frozen, make sure that it's thawed completely overnight in the fridge before you start working with it. If needed, roll it out a little on a floured surface before placing it over the parchment paper.
Always go for thin asparagus so it roasts and crisps up as the puff pastry is being baked.
You can swap out the asparagus for cherry tomatoes, mushrooms, or almost any other vegetable that you like!
Spread the cream cheese mixture over the puff pastry using an offset spatula, or just a back of a spoon.