A super simple asparagus tart baked in a puff pastry shell and topped with Parmesan cheese. A delicious and easy side dish or top it with an egg for brunch or lunch.
“Mommy, I had this great dream,” announced my little Nutmeg yesterday at breakfast. “I had a big plate and it was all full with beans…and I got to eat them ALL!”
I can’t make this stuff up. The day before she told me she wanted to have her birthday party (which is 6 months away) at a cooking school. Future chef people; you heard it here first. She loves to help me cook and likes to pretend she’s a judge on a cooking show as she tries her meals. I think there might be a Michelin star in her future.She’s constantly asking me to help in the kitchen, so I love finding things for her to do, like paint egg wash on the pastry for this shaved asparagus tart. She thought painting with egg was “super fun” and it freed me up to shave the asparagus.
This tart is ridiculously simple. Use one sheet of frozen puff pastry and top it with shaved asparagus and Parmesan. Doesn’t get any easier. And with asparagus season upon us, this one needs to go on your list now. CSA friends, bookmark this page! It’s an easy side dish or light lunch. We had one piece leftover so I reheated it the next day topped with an oozy poached egg. OMG!! Best lunch ever.
Here’s a pic of my tiny helper, sporting her favorite Halloween pajamas…in March…
And note well, the asparagus tops don’t shave easily so I just threw those on rather than waste them.
Looking for other ways to use asparagus? This pasta with asparagus and shrimp is one of the most popular recipes on my blog!
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 12 asparagus spears, shaved into long strips with a vegetable peeler
- 2 tsp. olive oil
- Salt and pepper
- ½ cup grated Parmesan cheese
- Preheat oven to 400F.
- Line a baking sheet with parchment. Set aside.
- Roll out the pastry dough to remove any crack and to make a 10-inch square. Transfer to prepared baking sheet. Score a ¾-inch border around the edge of the dough. Prick interior of the border with a fork. Refrigerate for 15 minutes.
- Brush border only of the dough with egg, then bake for 10-12 minutes until puffed and golden. If center has puffed up, press it down with a spatula.
- Toss asparagus with olive oil and salt and pepper to taste. Arrange on baked shell. Bake 8 minutes, then sprinkle cheese over the top and bake for 4 more minutes.
- Let cool for a couple minutes before serving..
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