Easy, 5-ingredient Asparagus Tart made with Puff Pastry
An easy asparagus tart with puff pastry that is gorgeous, delicious, easy to make, and perfect for an appetizer or a partner in crime to a hearty salad or soup.
Servings: 6
Ingredients
- 10-15 spears of asparagus ends trimmed
- 1 sheet of frozen puff pastry thawed
- 1 cup shredded mozzarella cheese
- ¼ cup parmesan chees
- 1 tablespoon olive oil
- Salt and pepper or Italian Seasoning
- Flour for dusting the counter while rolling out puff pastry
Instructions
- Preheat the oven to 400°F or 200 degrees C. Line a cookie sheet with parchment paper.
- Optional Step: Bring a large pot of water to a boil. Add the trimmed asparagus and blanch for 30 seconds then immediately and drain.
- Sprinkle some flour on your work surface then unfold the thawed puff pastry roll it into a 10 by 12-inch rectangle. Transfer the rolled out pastry sheet to the lined cookie sheet. Use a sharp knife, score a rectangular border about 1 inch from the edges. This will create puffed edges for the tart when baked. Prick the center of the pastry with a fork (so that it does not puff up) then bake it for 10 minutes.
- Remove the par baked “tart” from the oven and sprinkle it with the shredded mozzarella and Parmesan cheeses then arrange the blanched asparagus spears on top of the cheese. Brush the pastry and asparagus with the olive oil then, sprinkle with salt and pepper (or Italian seasoning).
- Return the tart to the oven for 20 more minutes or until the pastry turns golden brown, cheese is melted and asparagus looks roasted.
- Remove the tart from the oven, sprinkle some more parmesan (optional), slice and serve.
Notes
Adding Italian seasoning adds a great touch. If you have some balsamic dressing lying around, drizzle it over the baked tart to add a great contrast of flavors. Makes great leftovers (hah!), serve cold or at room temperature.