Holiday Baker Man: Asparagus Tart

And now for something a little different - Asparagus Tart.

This is a favorite appetizer to make. It's quick, easy and so tasty. I discovered frozen asparagus just before I made it this time.

I originally saw this recipe on TV and it has since been published in Every Day Food's - Great Food Fast.

Asparagus Tart

For this recipe I used:

1 Package of 2 leaves of Frozen Puffed Pastry - use a butter pastry if you can
8 Ounces of Gruyer Cheese - Grated
3 Ounces of Parmegiano Reggiano
2 - 12 Oz Packages of Frozen Asparagus Spears
1 Tbsp Olive Oil
Freshly Groung Pepper
Sea Salt - if desired

Asparagus Tart - The Ingredients

I started by rolling each sheet of puff pastry into a 16" x 10" rectangle - take care not to crush the edges.

Asparagus Tart - Rolling and Measuring the Puff Pastry

Place the rectangle on a parchment covered baking sheet and trim the pastry with a very sharp knife to fit the pan

Asparagus Tart - Transferred to the Pan

Now the slightly tricky part - carefully cut a 1" boarder around the pastry taking care not to fully cut through the pastry. Using a for, dock or pierce the centre of the pastry. These steps will allow the edges to puff up while limiting the puff in the centre. Put the pan into a 400˚ oven for 15 minutes until golden brown. Repeat with the second sheet of puff pastry.

Asparagus Tart - Pastry cut to Fit the Pan

When the pastry comes out of the oven, gently press the centre area down with your fingers. Be careful it will be hot! After pressing the centre down add 1/2 of the gruyer and 1/2 of the parmagianno - keeping withing the centre area.

Asparagus Tart - Adding the Cheeses

Place the asparagus spears over the top of the cheese while alternating the direction the asparagus heads point. Trim additional pieces of asparagus to fill any spaces. Using a pastry brush, lightly coat the asparagus with olive oil. Grind fresh pepper over the tart and a small amount of sea salt if desired.