Asparagus Tart Recipe - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 20

Total Time 35

▢ 2 teaspoons olive oil
▢ 12 ounces (340 g) Asparagus tips tough ends trimmed
▢ ¼ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ ½ cup (50 g) Gruyere cheese shredded, optional. Sub with vegetarian cheese if needed.
▢ 1 medium egg beaten with a teaspoon of water for an egg wash

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 cheese 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 filling 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.

Yield: 6-8 servings
Opt for all-butter puff pastry; for vegan, choose vegan puff pastry and cream cheese.
Thaw puff pastry in the fridge overnight. Roll out on a floured surface if needed.
Substitute cream cheese with Boursin (omit other seasonings) or strained ricotta.
Select thin asparagus for optimal roasting. Cherry tomatoes, mushrooms, or other vegetables are good substitutes.
Use an offset spatula or spoon to spread cream cheese on the pastry.

Storing, Freezing, and Reheating

Store cooled tart in the fridge, covered, for up to 3 days.
For freezing, wrap well after freezing solid on a baking sheet; good for 1 month.
Reheat in an oven at 350°F (180°C) until crisp, about 15 minutes for whole tart or 5-8 minutes for slices. Avoid the microwave to keep the pastry crisp.