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Asparagus Tart

Makes 8 pieces

1 bunch asparagus, ends trimmed

1 teaspoon olive oil

6 ounces cream cheese, room temperature

1 large egg

½ teaspoon salt

¼ teaspoon black pepper

1 sheet puff pastry, thawed

egg wash one egg beaten with a pinch of salt

1/4 cup pistachios

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

  • Place the asparagus and olive oil in a bowl and toss to coat. Season lightly with salt and pepper. Set aside.

  • Mix the cream cheese and egg until smooth; add the pesto, salt, and pepper and combine until smooth.

  • Unfold the thawed puff pastry on a lightly floured surface and roll it into a 10-inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a pizza wheel, cut the long edges of the dough into 1-inch strips. Eggwash the long edges of the dough and top with the two cut pieces.

  • Add cream cheese mixture, and using an offset spatula, spread the mixture until the edges.

  • Top the cream cheese with the asparagus spears arranging them parallel.

  • Brush the border/edges with an egg wash.

  • Strew with pistachios.

  • Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.

  • Remove from the oven, cut into 8 squares, and serve warm.


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