Asparagus Cheese Tart
A flaky puff pastry layered with herbed cheese and fresh asparagus spears
Servings: 6
Ingredients
- 1 sheet frozen puff pastry thawed
- 3/4 lb thin asparagus fresh
- 8 oz cream cheese whipped
- 1/2 cup gruyere cheese shredded
- 1 large egg beaten
- 1 tbsp fresh thyme chopped
- 1/2 tsp garlic powder
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- zest of 1 lemon
- 2 tbsp extra virgin olive oil
- freshly cracked black pepper
- all-purpose flour to dust work surface
Instructions
- Preheat oven to 425 degrees F.
- Lightly flour your clean work surface. Unfold the thawed puff pastry sheet and using a rolling pin gently roll out to 11x14 inches.
- Line a baking sheet with parchment paper and transfer pastry to baking sheet.
- Use a knife to score 1 inch around the perimeter (avoid cutting all the way through) of the pastry. Use fork to prick the inner rectangle all over. Brush border with some of the beaten egg (reserve remaining egg for cheese mixture).
- Bake pastry for 10 minutes.
- While the pastry bakes, trim approximately 1 inch off asparagus ends. Transfer to a bowl and toss with olive oil until evenly coated and set aside.
- In medium bowl, combine cream cheese, Gruyere cheese, thyme, salt, garlic powder, nutmeg, lemon zest and remaining beaten egg.
- Remove puff pastry from oven. Use a rubber spatula to evenly spread cheese mixture inside the border. Arrange asparagus vertically on top and sprinkle with freshly cracked black pepper to taste.
- Bake for 15-20 minutes.
- Let cool for 10-15 minutes before serving.