Asparagus Tart

This past weekend for Easter, I decided to try to make my first Asparagus Tart. Asparagus is such a versatile  spring vegetable that works well in pastas, salads, side dishes and on tarts.

Asparagus Tarts are so easy to make! It’s the perfect spring and summer appetizer. All you need is six ingredients: puff pastry, asparagus, olive oil, cheese, sea salt and pepper.

Check out the recipe below.

Asparagus Tart

Recipe Adapted from Martha Stewart

Ingredients

All-purpose flour

1 sheet of puff pastry

1 pound of thin asparagus

3 tablespoons of olive oil

1 tablespoon of salt

1 tablespoon of pepper

1/2 cup of parmesan cheese

1/2 cup of crumbled goat cheese

1 egg

Preparation

1. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet.
2. Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes.
3. Remove tart shell from oven and press down on the center with a spatula.
4. Sprinkle ¾ of cheese all over tart. Line asparagus on the puff pastry. Drizzle with the oil, and season with salt and pepper.
5. Bake until asparagus is crisp-tender, about 20 minutes. Remove from oven and sprinkle remaining cheese evenly on top. Bake until cheese is melted, about 5 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.