Asparagus Tart
Ingredients
The filling
-
2
oz
1/3 less fat cream cheese
-
½
cup
nonfat plain Greek yogurt
-
1
teaspoon
lemon juice
-
½
teaspoon
lemon zest
-
½
teaspoon
dried parsley
-
½
teaspoon
dried basil
-
¼
teaspoon
dried dill weed
-
¼
teaspoon
garlic powder
The crust and toppings
-
1
sheet
frozen puff pastry
-
10-12
oz
thin to medium width asparagus spears
-
1
oz
Parmesan cheese
-
to taste
Salt
-
to taste
Black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix the cream cheese, yogurt, lemon juice, lemon zest, parsley, basil, dill, and garlic powder until smooth.
- Flour a surface and roll out the puff pastry to a rectangle, then transfer it to the baking sheet.
- Score the edges of the pastry to create a border and poke holes in the center with a fork.
- Spread the cream cheese mixture within the scored border.
- Trim the asparagus and arrange it on top of the cheese mixture, seasoning with salt and pepper, then sprinkle with Parmesan.
- Bake for 20-25 minutes until the pastry is golden and the asparagus is cooked.
- Cut into 8 pieces and serve.
Nutrition Facts (estimated)
Servings
8
Calories
168
Total fat
10g
Total carbohydrates
14g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
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