Saturday, April 24, 2010

Asparagus Tart

Flour for the work surface
1 sheet frozen puff pastry
1 cup Swiss cheese, shredded
1 cup Monterey jack cheese, shredded
17 Medium or Thick asparagus spears
2 tablespoons olive oil
kosher salt and freshly ground pepper, to taste
2 tablespoons herbs de providence
1/4 cup Parmesan cheese
1.    Pre heat oven 375 degrees
2.    On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
3.     Remove pastry shell from oven, and sprinkle with Swiss and Monterey Jack Cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the Swiss and Monterey Jack Cheese,  Drizzle Asparagus Spears with Olive Oil,  season with salt and pepper, sprinkle with herbs de providence and parmesan cheese. Bake until spears are tender, 20 to 25 minutes.
4.    Tip: You can use cheese slices in place of shredded cheese.

This recipe was adapted from a recipe on Martha Stewart's site.

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