Spring Asparagus & Cheese Tart Recipe
This simple yet elegant spring tart works as an appetizer or even a light lunch with a side salad and some fruit. And it comes together in a snap! Feel free to assemble in advance and bake right before serving.
Last Easter I was looking for a spring-like appetizer that didn't require a lot of effort (I'm talking to you, deviled eggs!). So I delegated the deviled eggs to a guest and came across this easy and delicious Asparagus Tart. I pretty much used the Food Network recipe here, nothing to improve upon. Next time I make it I will trim the puff pastry up neater. One could also drape some finely sliced prosciutto over the top, either before or after baking, and that would not suck. A tad of dijon in the cheese mixture, maybe? A balsamic glaze drizzle? Fresh herb sprinkle? Use your imagination. All in all, it is a winnner just as it is! Cut into 12 or more squares for an appetizer course. Or just make it for yourself when no one else is home. Enjoy.
From upper left: the rolled out puff pastry (feel free to trim it neater), the par-baked pastry with the cheese mixture on it, the blanched asparagus atop that (I alternated tips up and tips down), then the final version with Rita’s Deviled Eggs in the background! Happy holidays all, and stay safe out there.