Today I’m reaching back into the archives to share with you a recipe that’s perfect for the first day of March! Asparagus and Cheese Puff Pastry Tart is a pretty fancy looking recipe but it’s really pretty easy to make!
If you’ve never worked with puff pastry, you’re in for a real surprise on how easy it is to create delicious recipes. Puff pastry is sold in the freezer section of your grocery store. You need to let the puff pastry come to room temperature to work with it but you want to be careful not to let it get too warm.
Our church used to have a monthly meeting called Creative Home. We would meet at someone’s home and do a project or just sit and chat. And it always involved food. In the past we had cookie parties, we learned how to decorate cupcakes and we always enjoyed shared delicious recipes with each other.
A few years ago, we had a brunch at my friend Jani’s house. We all had to bring a “green” dish as it was almost St. Patrick’s Day. I made this really easy Asparagus and Cheese Puff Pasty Tart. It was so incredibly easy and looked perfect with the other brunch recipes.
Asparagus and Cheese Puff Pastry Tart
Puff pastry sheet is pre-baked. Can you see the “frame” that was scored around the edges.
Arrange the cheese, asparagus and red pepper slices on top of the pre-baked puff pastry sheet.
Asparagus and Cheese Puff Pastry Tart is so easy to make and the perfect appetizer or light lunch to serve to family and friends.
- 1 sheet frozen puff pastry thawed
- 2 cups grated white cheddar cheese
- 1 red bell pepper
- Salt and pepper
- Italian salad dressing
Preheat your oven to 400 degrees.
Unfold the defrosted puff pastry and place on a floured surface.
Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.
Using a sharp knife, make a slight indent around the entire square of puff pastry about 1" away from the edge. This will form the crust after the pastry has baked. Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.
Bake for about 10 - 12 minutes; watching it closely. You do not want the dough to get too brown as you will be baking it again with the cheese and asparagus.
Trim away the woody parts of the asparagus and toss with the Italian salad dressing, salt and pepper; set aside.
Grate the cheese.
Slice the red peppers making sure you get the pretty ring shapes as seen in the finished photo.
Once the puff pastry is slightly browned, remove from the oven.
Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.
Arrange the asparagus in a pretty design on top of the cheese and place the red pepper slices on top of the asparagus.
Brush the top of the red peppers with a little of the salad dressing.
Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.
The asparagus I purchased were not in season and were quite thick. I trimmed them down, cutting off the woody stems before marinading them. Then I pre-cooked them in a hot 425 degree oven for about 10 to 12 minutes until they were just fork tender.
Then I proceeded with the recipe as directed above. If you're able to get asparagus that are thin and in season, you can skip the step of pre-baking them. You want the asparagus to be soft and tender after the entire tart is baked. I achieved that by pre-baking them