Asparagus Tart

Although the thought of using puff pastry originally struck me as too frou-frou for a simple Monday night dinner, but I was completely wrong. I’m so glad I made this flaky, savory tart; it’s a great way to use fresh spring produce, and it looks far more difficult to make than it actually is. And it’s from Martha Stewart! Wow!

The beautiful bright green of the asparagus, matched with a golden brown pastry crust and a tangy combination of cheeses…All I can say is Mmm. Make this when you want to look impressive with very little effort.

Asparagus Feta Tart
Recipe from Martha Stewart

Ingredients:
1 sheet of frozen puff pastry
1 cup shredded Gruyere cheese (or a similar cheese of your choice)
1/4 cup fat free feta cheese
10-12 stalks asparagus (Use organic! Locally grown! Yay!)
1 tbsp extra virgin olive oil
Salt, Pepper

Directions:
Preheat oven to 400 degrees and grease a sheet tray with cooking spray.

Defrost and roll out sheet of puff pastry into a large rectangle. Roll the edges in to make a small crust. With a fork, poke holes in the pastry (about 1 inch apart) to prevent the bottom from puffing up too much. Bake on the tray for about 15 minutes, until the pastry is puffy and golden.

Sprinkle the pastry with the gruyere and feta. Trim the ends of the asparagus to fit and place on top of the pastry shell, alternating tips and stems (It looks really pretty!). Brush with olive oil and season with salt and pepper.

Bake for another 20-25 minutes, until asparagus is tender, bright, and easily pierced with a fork.