Asparagus Tart

Ingredients:

• 1 sheet puff pastry, thawed

• 2 Tablespoons dijon mustard 

• 1 bunch asparagus, tough ends trimmed

• 3 cups shredded gruyere cheese

• ½ cup shredded pecorino romano cheese

• balsamic glaze (optional)

Instructions:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.  

• Use a rolling pin, with a little flour, gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Prick the pastry all over with a fork, then brush all over with the mustard leaving a 1" border. 

• Sprinkle gruyere over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other. 

• Sprinkle with the Pecorino Romano cheese. 

• Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares a serve. 

• Drizzle a balsamic glaze on top.

Adapted from internet recipe

Urban Cowgill July 2024