Saturday, April 05, 2014

Asparagus Tart

Spring is here & it's time for lighter foods! (Or, it is on the days Ma Nature doesn't forget winter is over) I think Jeannene and I could cheerfully eat asparagus every day all spring and Pixie, our oldest cat, is always thrilled when we do because he loves it beyond reason. In fact, you have to be careful with asparagus around Pixie because it's one of the few foods he will steal (chicken and turkey being the other two). I very often simply steam or roast my asparagus, but this year, I decided a tart would be lovely. This is very easy and simply delicious! Pair it with a nice salad and some fresh fruit. I think I might have to make this for Easter brunch this year!

Asparagus Tart
1 sheet frozen puff pastry, thawed
10 oz. log goat cheese
1 1/2 lb. asparagus, trimmed
1 tbsp. olive oil
Zest of 1 lemon
Salt & pepper, to taste

Preheat oven to 400 degrees. Press a 1" border into the pastry all along the edges with a fork and prick a number of times in the center (or place pie weights, on a sheet of foil, in the center of the pastry). Bake 12-15 minutes, until golden. Spread with the goat cheese in an even layer. Cover with an even layer of asparagus. Drizzle with oil and sprinkle with lemon zest, salt, & pepper. Bake 15-20 minutes. Keep an eye on it, as puff pastry burns easily. You can see in this pic that it got a little dark! Allow to cool before serving. Serves 4-6.

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