Asparagus Tart
Easy to make and so impressive! Baked puff pastry shell, cheese and asparagus...thats it!
Servings 8
Calories 265kcal
Ingredients
- 1 sheet store bought frozen puff pastry - thawed
- 1 tablespoon Dijon mustard - optional but we like the extra zing
- 1 cup grated gruyere cheese
- 1 bunch fresh asparagus - we find the thinner stalks work best
- 1 cup multi color cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Thaw the puff pastry in the refrigerator overnight. Or at room temperature for an hour being careful it does not get to warm as it makes it difficult to handle.
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray with non stick spray.
- Unfold the puff pastry and layout on the prepared baking sheet. With a rolling pin roll the dough slightly just to erase the seams.
- With a paring knife score a one inch border around the puff pastry (this will create the edge). With a fork poke holes inside the middle of the pastry sheet. Bake for 10 minutes.
- Remove from oven and sprinkle the cheese in the center of the sheet. Cut the woody ends from the asparagus. Line them up next to each other with some shorter and some longer. Place half cherry tomatoes at top and around asparagus to look like flowers. Brush with olive oil. Sprinkle with salt and pepper.
- Bake for another 10-15 minutes until asparagus is tender and the pastry edges are a light brown.
- Cool for 5 minutes, slice and serve!
Nutrition
Calories: 265kcal | Carbohydrates: 16g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 18mg | Sodium: 216mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 2mg