Asparagus Tart
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 as an appetizer
Ingredients
- 1 frozen puffed pastry sheet, thawed
- flour, for sprinkling
- 1 egg, beaten
- 1 tablespoon milk
- Alessi Balsamic Reduction, drizzled
- 1/2 shalot, minced
- 1 cup Gruyère cheese, grated
- 1 cup Havarti cheese, grated
- 1 pound asparagus, with woody ends trimmed
- 1 tablespoon Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Black Peppercorns, to taste
- Pecorino Romano cheese, grated for garnish
Instructions:
- Preheat oven to 450 degrees.
- Lay thawed puff pastry flat on a floured surface. Roll out into a rectangle. Transfer onto a parchment-lined baking sheet and use a fork to prick dough everywhere except outer border (that will be the puffed crust).
- Whisk together one egg with one tablespoon of milk. Use a brush to paint egg wash onto the border of pastry dough.
- Drizzle balsamic reduction over center of the puff pastry. Top with minced shallot, then Gruyère and Havarti.
- Lightly coat asparagus with olive oil, salt and pepper. Layer on top of cheese.
- Bake for 15-18 minutes. Pull pastry out when golden brown color.
- Garnish with flaky salt, freshly cracked black pepper and freshly grated Pecorino Romano cheese.
- Slice, serve, and savor.