Asparagus Party Tart

Such an easy, delicious recipe with a beautiful presentation. This is a great “base” recipe- try substituting asparagus stalks with other veggies such as overlapping yellow and green summer squash rounds.

1 sheet frozen puffed pastry, thawed according to package directions

Approx. ½ c. soft herbed cheese*

Salt and pepper

½ tsp. lemon zest, optional

1 lb. asparagus stalks (tough ends trimmed)

1 Tbsp. olive oil

¼ c. grated Parmesan cheese

Toasted pine nuts, optional

Preheat oven to 375.

Lay the puff pastry onto a parchment lined or greased baking sheet.

With a sharp knife, lightly score a border ½” inside the edge of the dough without cutting all the way through.

Bake about 6-8 minutes, until you start to see the pastry just beginning to puff.

Remove from oven and spread with a thin layer of soft herbed cheese* inside the scored border.

Sprinkle with salt and pepper and the ½ tsp. lemon zest if using.

Lay the asparagus in a single layer on top, alternating ends and tips. Brush with olive oil.

Bake for another 10-15 minutes, until the asparagus is tender and pastry is nicely browned. Sprinkle with Parmesan immediately (and pine nuts, if using). Enjoy!

*Try creating your own blend by adding a little garlic powder, dill, chives or thyme to some soft goat, cream, or ricotta cheese and mixing well.

Recipe created or adapted by Liz Talley, Urban Graze

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