Asparagus Comté Tart
Asparagus Comté Tart
Serves: 4-5
This is a fresh summer recipe that is perfect as an appetizer for a group or as a main course. It lends itself to easy outdoor dining.
Ingredients
- 1 sheet thawed, pre-made puff pastry
- 2 cups shredded Comté cheese
- 1½ pounds asparagus, if thick stalks, slice in half length-wise
- 1 tablespoon olive oil
- sea salt and freshly ground pepper
Instructions
- Preheat oven to 400˚
- On a lightly floured surface roll out the puff pastry so it is 16 x 10 inches. Trim the edges if desired so it is neat and square.
- Cover a baking sheet with parchment paper and then move the pastry onto it.
- Lightly score the pastry one inch from the edge and work it into a rectangle shape, then take a fork and prick all over the inside of the rectangle.
- Bake until golden brown, about 15 minutes. Let cool for a few minutes.
- Sprinkle the cheese all over, leaving about a 1" border.
- Top with asparagus, placing them so half the tops are on one side.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake until the asparagus is tender, about 20-25 minutes.
- Allow to cool a few minutes before serving. To serve, use a wheel cutter or sharp knife to slice into squares.
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