Hi, Everybody! Have you been looking for quick, light but really good lunch or dinner ideas for springtime? I have the perfect recipe for you! This beautiful Asparagus Tart! I'm always so happy when spring comes around because it means that grocery stores are suddenly filled with real, fresh fruits and vegetables, and local farmers' markets begin popping up on the weekends. I love using fresh ingredients, and love the vibrant colors that spring brings with it! I love asparagus in particular, and love using it in different ways.... like this tart, for example! This makes for a perfect light but satisfying lunch paired with a good salad, and looks so pretty with all the asparagus spears lined up. It's quick and easy to make thanks to the store-bought puff pastry shortcut! So if you're looking for a great "springtime" meal, or a last minute addition to your Easter brunch table, try this!
(Adapted from Martha Stewart)
YOU WILL NEED:
1 sheet frozen puff pastry
1 lb - 1 1/2 lbs fresh asparagus
2 cups shredded cheese (I used mild white cheddar)
1 tbs olive oil
Salt and pepper
Flour (for rolling out the puff pastry)
1. First, preheat your oven to 400 deg F. Then, line a baking sheet with parchment paper, and sprinkle some flour on your rolling surface. Roll out your puff pastry (needs to be thawed according to the package directions) into a 10x16 inch rectangle. Transfer the rolled out pastry onto your prepared baking sheet, then lightly score the dough an inch from the edges (making a rectangle inside the pastry rectangle). Pierce the "inside rectangle" with a fork at 1/2 inch intervals. Bake for 10 - 15 minutes, until the pastry is slightly browned.
2. While it is baking, prepare your asparagus spears by cleaning them and trimming the bottoms. Prepare your shredded cheese, olive oil, salt and pepper.
3. Once the pastry is ready to come out of the oven, sprinkle it with the cheese (I used mild white cheddar although the original recipe called for Gruyere), and arrange the asparagus spears on top of the pastry, alternating the tops tips and the ends. Then, brush the asparagus with olive oil and season with salt and pepper, and bake for 15 - 20 more minutes.
Happy Baking, Everyone!
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