Cheesy Asparagus Tart

They say the greatest invention since sliced bread is… well, sliced bread. But frozen puff pastry has to be a close second – trust me, I’ve tried making my own. It’s the Everest of the pastry world. The frozen variety, on the other hand, effortlessly elevates this asparagus tart, making it perfect for brunch, lunch or even a light supper. And since asparagus is in season in April, it’s the perfect time to enjoy this vibrant dish.

Plus, if you’re trying to get kids to eat their veggies, sandwiching a green vegetable between buttery puff pastry and a layer of gooey cheese might just do the trick. Who knows? This tart could be their first step toward loving asparagus. This tart is versatile enough for any occasion, and I promise, no one will complain – just maybe don’t try serving it for dessert.
promise.

Ingredients:
1 sheet frozen puff pastry, thawed
4 ounces goat cheese, room temperature
2-3 tablespoons sour cream
1-2 cloves garlic, grated
1 bunch asparagus, woody ends trimmed
1/4 cup Parmesan cheese, grated
1/2 cup Gruyere cheese, grated
Extra virgin olive oil
Zest of one lemon
Fresh chives, chopped (optional)
Flaky salt
Freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with parchment paper.
3. In a small bowl, mix the garlic cloves with the goat cheese and sour cream until well combined. Set aside.
4. Unfold the thawed puff pastry onto a lightly floured surface. Using a rolling pin, gently roll it out to smooth any creases so it is about an inch bigger in length and width. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry. Transfer the puff pastry to the prepared baking sheet.
5. Spread a thin, even layer of the garlic-infused goat cheese mixture within the scored border. Sprinkle grated Parmesan evenly over the cheese.
6. Arrange the trimmed asparagus spears in a single layer on top of the cheese mixture. Sprinkle grated Gruyere cheese over the asparagus. Drizzle lightly with olive oil.
7. Bake for about 20 minutes or until the pastry is puffed and golden and the asparagus is tender.
8. Remove from the oven and sprinkle with flaky salt, freshly ground black pepper, lemon zest, and chopped chives if using before serving.