Roasted Asparagus And Cheese TartRecipe By: Amy Rosen
This recipe makes 2 tarts, enough to serve a crowd.
- 1 ½ lb. (1 large bunch) medium-sized asparagus, rough stalk ends snapped off
- 1 tbsp olive oil
- Kosher salt and cracked pepper to taste
- Zest of 1 lemon
- 2 sheets puff pastry (thawed according to pkg. directions)
- 1 pkg. Garlic and Fine Herbs Boursin cheese
- 1 cup (4 oz.) grated gouda cheese
- 1 egg, beaten with a touch of water to make an egg wash
- 2 tbsp chopped or torn fresh mint leaves
Directions Yield: Serves 6 to 8
- Preheat oven to 400 °F.
- In a bowl, toss asparagus with olive oil, salt and pepper, and lemon zest. Set aside.
- Roll out 2 sheets of thawed puff pastry on 2 pieces of parchment paper, creating 2 large rectangles (roughly 10″ x 15″, or 11″ x 14″). Using a paring knife, score a line around the perimeter of the rectangles, about 1″ from the edge to create a border. Place each pastry rectangle and its parchment paper on separate baking sheets. Using a fork, poke holes all over pastry within the border, so that this part of dough will remain flat during cooking while the border puffs up.
- Crumble package of Boursin cheese within the border of each tart, then sprinkle 1/2 cup gouda on top of each.
- Arrange asparagus in a single layer evenly over the cheese on each tart and lightly brush tart borders with egg wash.
- Bake until asparagus is tender and pastry is golden brown, about 20 to 25 minutes. Sprinkle each tart evenly with mint leaves. Let cool slightly before slicing into squares. Serve warm or at room temperature.