Asparagus Tart

Ingredients

1 Puff pastry sheet

Olive oil (About 4 table spoons)

Salt to taste

Flour (so pastry won't stick)

1 egg

1 teaspoon of water, and about 4 quarts for Asparagus.

1/2 teaspoon of sugar

1 pound of Asparagus

Mozzarella cheese to taste (I used about 3 handfuls)

Directions:

Let the puff pastry thaw in the refrigerator overnight or if its frozen and you want to use it right away, leave it outside the fridge for about 30 minutes or until thawed. 

 

 Meanwhile, on a stove top, boil 4 quarts of water. Then add the Asparagus for 10-15 minutes or until they seem cooked, this is when you pick the thickest part with a fork and it penetrates the asparagus without you forcing the fork in. When done, drain the asparagus and place it in a bowl. Coat the Asparagus with Olive oil and salt to taste. Set it aside.

Pre-heat over to 350 degrees Fahrenheit.

Dust some flour on a clean table top and carefully open up the thawed puff pastry. Dust some more flour on top of pastry and roller up and downwards to for a rectangle. Spray a rectangle pan with non-stick spray and carefully place the pastry on it. With a fork, lightly pinch one inch away from edges forming a rectangle. Within the indicated rectangle add the asparagus across the pastry, then add the cheese. In a small cup, whisk the egg, sugar and the teaspoon of water. Brush the egg mix on the one inch edges. Once the oven has reached 350 degrees F, place your tart in for about 15-20 minutes or until cheese and pastry edges have golden. 

Remember to always keep an eye on your tart when cooking so it wont burn.

Here's my tart

Enjoy!

Love, Mari