Ingredients
Directions 10 steps | 25 Minutes
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Measure and prep all ingredients.
On a lightly floured work surface, unfold the puff pastry and roll out into a 9x13 inch rectangle.
Use a paring knife to score a 1-inch border around the puff pastry. Use a fork to lightly poke holes all over the inside of the border, docking the puff pastry.
Bake the puff pastry for 10 minutes. The resulting puff pastry will be puffy in the center. Use the fork to lightly press the steam out of the center, leaving a puffed crust and a flat center.
Prepare the asparagus by trimming the tough ends, about 1½ - 2 inches. Set the asparagus aside.
In a bowl, mix the cream cheese, grated gruyere and finely chopped shallot.
Spread the cream cheese mixture evenly over the center of the crust. Place the asparagus in a single layer, alternating the ends and tips.
Lightly drizzle the asparagus with olive oil. Season with salt and pepper, if desired.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Use a pastry brush to lightly brush the puffed crust with the egg wash. Bake the asparagus tart for 10-15 minutes or until the asparagus is tender and the puff pastry is golden brown.
Sprinkle the top of the asparagus tart with Parmesan cheese. Slice and serve. Enjoy!
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