A delicious puff pastry, light spring tart best eaten fresh out of the oven
Roasted Asparagus and Chive Tart
- 1 lb of fresh asparagus, washed and about 1 inch of stems cut
- 3 tsp plus 2 tsp of olive oil ((for drizzling))
- 1 sheet of frozen puff pastry, thawed in refrigerator overnight
- 1 egg beaten with 1 tsp of water ((egg wash))
- 1 cup of fresh fontina cheese, shredded
- 1 cup of fresh Parmesan cheese, shredded
- 1/4 cup of goat cheese crumbles ((optional))
- 4 tbsp of chives, finely chopped
- 2 large eggs
- 1 tbsp of 1% milk
- 1 tsp of freshly ground black pepper
- fresh basil ((optional))
- Preheat oven to 425? F. Lay asparagus on a baking sheet lined with parchment paper, and drizzle with 3 tsp of olive oil. Bake for 5 minutes or until tender but not fully cooked.
- Lower temperature to 375? F. Roll out puff pastry until it is about 1/8 inch thick. Place onto separate baking sheet lined with parchment paper. With a sharp knife, create border of tart, cutting pastry halfway (make about a 1/2 inch border). Brush egg wash on border. Prick pastry with a fork, and bake for 10 minutes.
- To prepare cheese mixture, in a medium-sized bowl, combine fontina, Parmesan, goat cheese, chives, eggs, milk, and black pepper.
- Once puff pastry has cooled, spread cheese mixture onto pastry. Add asparagus spears to tart, placing each vertically and alternating each. Let some asparagus overlap others in order to allow top layer to be slightly crispy. Bake for 25-30 minutes, or until tart’s edges are golden brown.
- Serve with fresh basil, and enjoy this savory treat!
