Description
A delightful dish featuring fresh asparagus, cherry tomatoes, and a creamy cheese filling in a flaky puff pastry crust.
Ingredients
Scale
- 1 Puff Pastry (thawed) or refrigerated crescent roll
- 1 pound asparagus
- 3/4 cup whole milk
- 1/3 cup unsalted butter, melted and browned
- 2 large eggs, beaten
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 cup cherry tomatoes, sliced
- 3/4 cup finely grated Cabot Creamery cheese (sharp cheddar and habanero cheddar mix)
Instructions
- Preheat your oven to 375ยฐF. Spray a round tart pan with cooking spray. Spread your puff pastry or crescent roll into the pan, pressing it gently into the corners. Prick the dough with a fork and bake for about 10 minutes until lightly golden. Set aside to cool.
- Bring a pot of water to a rolling boil. Cook the asparagus for about 3-4 minutes until tender but still crisp. Transfer to an ice bath, drain, and dry.
- Whisk together the whole milk, melted and browned butter, eggs, minced shallots, garlic, salt, and pepper in a large bowl. Add the grated cheese and mix until just combined.
- Pour the egg and cheese mixture over the cooled puff pastry. Arrange the asparagus and sliced cherry tomatoes on top. Bake in the oven for 15-20 minutes until the cheese is puffed and the tart is golden brown.
Notes
For a vegan option, substitute non-dairy milk and vegan cheese, and use flax eggs as a replacement for the eggs.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg