Asparagus Tart

1. Preheat oven to 425°F.
2. Lay puff pastry on the Roul’Pat.
3. Gently and quickly, roll out the puff pastry to a 13”x9” rectangle. Brush with French Pantry Garlic Oil.
4. Using the backside of the Cake Server Knife, cut straight edges around the pastry, ensuring not to cut the Roul’Pat.
5. Place the pastry in Fleximat.
6. Using the backside of your Cake Server Knife, score pastry dough one inch from the edge, making an inner rectangle.
7. Gently pierce the inner rectangle once or twice per inch with a fork. Again, be careful not to pierce the Fleximat.
8. Bake for 15 minutes or until golden.
9. Remove dish from oven.
10. Sprinkle cheese atop the pastry.
11. Trim the asparagus to fit the inner rectangle of the pastry, so it will be as pretty as it is tasty.
12. Place asparagus in a single layer over the cheese and alternate the tips and ends.
13. Season with salt and pepper.
14. Bake until tender, about 20-25 minutes. If browning too quickly, cover it with a bon MAT while baking.
15. Chop parsley and grated cheese separately to garnish the top
16. Sprinkle with shaved cheese through the middle of the tart and then top by sprinkling chopped parsley over tart.

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 asparagus prior to baking.
• You can serve this in pieces the size of a square pizza or in smaller sections as a finger food or appetizer.

If you use the Rectangular Mold, you will use the same process except make 2 layers.

Directions using the Rectangular Mold:

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

Enjoy cooking from our bon COOK kitchen to yours!