A tasty way to enjoy one of summer's best vegetables! This tart is crispy, cheesy, and addictively delicious. Easy enough to whip up for a weeknight dinner but elegant enough for guests.
I nearly squeal when asparagus hits the grocery store each summer - especially when the price drops! We eat a lot of it, though most of the time I grill or roast it. I was looking for something a little different, and most substantial, and this tart was perfect! It works as a side dish but would also be great for brunch or a party appetizer!
You can use a variety of cheeses; I used mozzarella as it's inexpensive and always in my fridge. It also melts well and most people like the flavor. Gruyere would be especially delicious!
The next morning, top a leftover square with a over easy egg and you have breakfast!
Asparagus & Cheese Tart
1 sheet frozen puff pastry, thawed
2 cups shredded cheese, such as mozzarella, Gruyere, or fontina
1 pound medium asparagus
1 tablespoon olive oil
salt and pepper
flour for workspace
Preheat oven to 400.
Carefully roll the thawed pastry onto a lightly floured surface. Trim any uneven edges then transfer the pastry to a parchment lined baking sheet. With a sharp knife, score the dough one inch in around the edges to create a border. Use a fork and pierce the rest of the dough, about an inch apart, to help avoid it puffing up too much. Bake until golden, about 12 minutes.
Source: adapted from Martha Stewart