Asparagus Tart

1. Preheat oven to 425°F. Place Fleximat on the perforated Baking sheet.
2. Lay puff pastry on the Roul’Pat.
3. Gently and quickly roll the puff pastry into a 13 x 9-inch rectangle. Brush with French Pantry Garlic or Rosemary oil.
4. Using the backside of the Cake Server Knife, gently cut straight edges around the pastry, making an inner rectangular ensuring not to cut all the way through. Place the pastry on the Fleximat.
5. Gently pierce the inner rectangle once or twice per inch with the backside of the cake server knife or a fork. Be careful not to pierce the Fleximat.
6. Bake for 10 minutes or until it begins to turn a little golden.
7. Remove from oven.
8. Sprinkle cheese atop the pastry. Top with a tablespoon of Rosemary, Basil, and Thyme Herb Blend
9. Trim the asparagus to fit the inner rectangle of the pastry so it will be as pretty as it is tasty.
10. Place asparagus in a single layer over the cheese and alternate the tips and ends.
11. Season with salt and pepper.
12. Bake until tender, about 20-25 minutes. If browning too quickly, cover it with a BONMAT while baking.
13. Chop parsley in the Eco-chop (15 pulls) and grate cheese with mini grater.
14. Sprinkle grated cheese through the middle of the tart, and then top with chopped parsley.
15. Add the lemon zest across the top, and finally, with the French Pantry Aged Traditional Balsamic, make diagonal lines crisscross in rotation. Slice into squares and serve.

Enjoy cooking and baking from our BONCOOK kitchen to yours!

bon TIP for Asparagus Tart Recipe:

• Try drizzling our Apple White Balsamic Vinegar on top of this tart…it is to die for!
• You can pre-bake the pastry and take it to your next gathering. Tell your friends how easy it is to make this dish with little to no clean-up!
• When Asparagus season has left us, you can replace it with other in-season vegetables. For example, use apples instead of asparagus, following the recipe directions. Top with the Apple White Balsamic Vinegar.
• Puff pastry from the grocery store works well in this savory tart. Thaw pastry according to package directions.
• Fontina cheese can be substituted for the Gruyere cheese.
• If you prefer your asparagus to be more tender, blanch or pre-roast it in the oven while the puff pastry is prebaking.
• You can serve this as a finger food cut in mini pieces or as a meal cut according to how many servings you need.

If you use the rectangular mold, you will use the same process except to make two layers.

Directions using the Rectangular Mold:

1. Cut the pastry into two 10″x5” rectangles and follow the directions above for each pastry.
2. Place one 10”x5” pastry sheet in Mold and bake for 10-12 minutes.
3. Repeat with the second pastry sheet.
4. Assemble with two layers: pastry, cheese, and asparagus, and repeat.
5. Place back into the oven and bake for 10-12 minutes or until golden brown.

Enjoy cooking from our bon COOK kitchen to yours!