As Benjamin Franklin once said, "The Gods made asparagus tarts because they love us and want us to be happy." Okay, maybe he didn't say that, but he probably would have if he had ever had an asparagus tart.
Using store-bought puff pastry makes this tart recipe as easy as pie. All you need are a few ingredients and the patience to let your puff pastry thaw so it doesn't break. Let's get started!
Ingredients
1 sheet puff pastry (Pepperidge Farm was used in this recipe)
½ bunch fresh asparagus
4 oz. white mushrooms
½ large red bell pepper
Plant-based Boursin cheese
olive oil
salt and pepper to taste
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request asparagus, mushrooms, shallot, and bell pepper
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Heat your oven up to 400F
Pull your puff pastry from the freezer and thaw according to directions
Cut the woody bottoms of the asparagus off, toss the asparagus in olive oil, salt, and pepper and set aside
Slice your mushrooms and put on a sheet pan in the oven to roast until their liquid is released
Slice bell pepper into long strips
Add your asparagus and sliced bell peppers to the mushrooms and roast for 5 minutes
Remove vegetables from the oven and set aside to cool in a bowl
Unfold your puff pastry onto a piece of parchment paper and roll it out until it is 1" bigger on all sides
Using a fork, poke some holes on the bottom of your puff pastry, leaving a 1" border
Put the puff pastry and parchment paper on the sheet pan and bake for 15 minutes or until the pastry has puffed and browned
Put down your asparagus alternating with your strips of bell pepper
Sprinkle your mushrooms and shallots on top
Add your Boursin cheese in crumbles across the veggies
Bake in the oven for 15-20 minutes or until the puff pastry is brown all around and the cheese has melted
Drizzle with balsamic glaze and serve with a salad for lunch or dinner