Asparagus Tart

Try serving this fun dish as a party appetizer or a side with a family meal.

AsparagusTart

Recipe and photograph by Kimme Hargrove

1 sheet frozen puff pastry (thawed)
8 ounces Brie, rind removed
1 egg, slightly beaten
1 Tablespoon of water
1 bundle asparagus, woody ends trimmed
2 garlic cloves, minced
2 Tablespoons pine nuts
1 teaspoon salt
Olive oil for drizzling (for extra flavor, try Herbs de Provence or Tuscan Herb-flavored olive oil)
Parmesan (optional)

Heat oven to 375°F.

Lay thawed puff pastry on a baking sheet. Crimp edges to form a short crust around the outside.

Slice Brie and lay flat across pastry until most is covered.

In a small dish, beat egg with water to create egg wash. Brush egg wash over cheese and pastry edges, covering completely.

Lay asparagus (all in same direction) across top of cheese, overlapping if needed. Sprinkle garlic, pine nuts and salt over top of asparagus.

Bake in oven 20-25 minutes until pastry is golden brown.

Remove from oven, and drizzle with olive oil. Grate Parmesan cheese on top, if desired. Slice to serve.

Categories: You're Invited