There is just something so fresh and fun about spring! Don’t get me wrong, I love a good casserole and there is nothing quite as homey as a great bowl of hot soup with a side of freshly baked bread. But as the weather warms up and the produce section of the grocery store begins to move into the next season, it makes me a very happy girl! Finally the fresh strawberries have color and flavor again and the asparagus! Give me all of the asparagus!
I thought it would be fun to have some asparagus on our Easter menu, but with people coming and going and not all eating at the same time I didn’t want to have to worry about keeping it warm. Besides, I wanted to do something a bit more fun than just roasted asparagus.
I made a smaller test run a couple of weeks before the party to make sure we would like it, and then two big ones for the party. All but three pieces were gone by the end of the open house! I’d say it was a winner!
Swiss and Asparagus Tart
ingredients:
- 1 14 oz package refrigerated puff pastry (or a box of frozen if you can’t find the refrigerated)
- 1 1/2 T Dijon mustard
- 8 oz Swiss cheese, grated
- 3/4 pound asparagus, cleaned and trimmed
- 1 T olive oil
- salt and pepper
instructions
- Preheat the oven to 400 F.
- Place puff pastry on parchment paper on a baking sheet. Score a border about 1/2 inch from the edge all the way around the puff pastry. You want the score to go about half way through the puff pastry. Flock the inside rectangle by poking it with a fork.
- Bake for about 15 minutes, or until puffed and lightly golden brown.
- With you hand, gently push down any of center part of the pastry that puffed, leaving the border puffy. Spread mustard over center. Sprinkle with cheese.
- Line asparagus over cheese, placing as many as you can fit into the center part of the tart.
- Brush asparagus with olive oil and sprinkle with salt and pepper.
- Bake for about 20 more minutes, or until the asparagus is cooked to your liking.
- The tart is easily cut with a pizza cutter and is good served hot or room temperature.
notes
Adapted from Hip Foodie Mom
Unknown
Saturday 23rd of April 2016
Asparagus is one of my favorite spring veggies, this tart sounds like a wonderful preparation! Thanks for sharing at What'd You Do This Weekend?!
Carlee
Saturday 23rd of April 2016
Mine too! Thank you!
Unknown
Friday 22nd of April 2016
Asparagus as one of our family's favorites. I love it in the spring when it is cheap and plentiful. We used to have our own asparagus plot in the garden, but over the years it died out instead of flourished. We really miss it. Those sweet tender shoots are amazing. I didn't know that they had refrigerator puff pastry sheets, that certainly makes this recipe a quick one to put together, doesn't it? It looks delicious and I can see why it didn't last very long!
Carlee
Friday 22nd of April 2016
My parent grow asparagus. They had a patch at their last house, but obviously had to leave it when they moved. They started some at the farm a few years ago and should get a crop this year! You should definitely check out the refrigerated puff pastry, it is so much easier!
Julie's Lifestyle
Friday 22nd of April 2016
Hello Carlee, wow your asparagus tart looks so good. I would love to make this sometime! Thanks for the recipe. Julie
Carlee
Friday 22nd of April 2016
Thanks, Julie! I hope you love it!
Joy | Yummy Seconds
Wednesday 20th of April 2016
This tart looks delicious and easy to make. Thanks for sharing. Stumbling. Have a wonderful week.
Carlee
Wednesday 20th of April 2016
Thank you so much and have a wonderful week as well!
Unknown
Monday 18th of April 2016
Hi Carlee, I didn't know about puff pastry in the refrigerated area so I appreciate so much you letting us know about it! Love asparagus so I'll have to try this soon - it sounds so good! Blessings, Janet
Carlee
Monday 18th of April 2016
I really like the product, it requires less planning and I like the size of the sheet too. I hope your local stores carry it too!