Asparagus Tart
Ingredients
The tart base
-
1
sheet
puff pastry, thawed
-
1
egg
for egg wash
The filling
-
8
oz
spreadable cream cheese
-
1
tablespoon
fresh chives, chopped fine
-
1 ½
tablespoons
fresh French tarragon
-
2 ½
oz
gruyere cheese, grated
-
1
teaspoon
lemon zest
-
1
teaspoon
dijon
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
bunch
asparagus – pencil-sized
Instructions
- Thaw the puff pastry according to package instructions.
- Preheat the oven to 400°F.
- Roll out the puff pastry on parchment to about 1/4 inch thickness and transfer it to a baking pan.
- Prick the dough with a fork and score the edges if desired.
- Brush the top with egg wash and bake for 15-20 minutes until puffed and golden.
- Mix cream cheese, dijon, lemon zest, chives, tarragon, salt, and pepper in a bowl.
- Spread the cream cheese mixture over the cooled pastry crust and sprinkle with gruyere.
- Cut asparagus to fit and toss with olive oil, then arrange on top of the tart.
- Bake for an additional 15-20 minutes.
- Cool for 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
297
Total fat
22.8g
Total carbohydrates
15.9g
Total protein
7.4g
Sodium
354.2mg
Cholesterol
35.3mg
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