Spring Asparagus Tart

Spring asparagus has come to the market and I was feeling like the spring season should be underway in April.  However, it has continued to feel more like winter in Michigan.

I made this tart to encourage the weather to change and to bring out those hopeful feelings of the warmer season ahead.  This is a super easy tart to make and quite delicious.

It can be used for an appetizer and would even be perfect for Derby Day coming up in a couple of weeks.  It is a nice addition to a cocktail hour and a great presentation at any party table.

I used one frozen Pepperidge Farm puff pasty sheet, one half bunch of thin asparagus, 1/4 cup Egg Beaters, shredded mozzarella and Parmesan cheeses, Italian seasoning, sesame seeds, salt and ground black pepper.

Here is how I made the tart:  Defrost the puff pastry according to directions on a cookie sheet lined with parchment paper.  Roll out to a nice square gently.  Top with shredded cheeses.  Drizzle with the Egg Beaters.  Add the asparagus stalks evenly across the tart.  Season as desired.  I used Italian seasoning, sesame seeds, salt and black pepper.


Bake in a preheated oven at 375 degrees for 20 minutes.  Tart should be golden brown, with puffy edges, cheese melted and custard set.  HINT:  to encourage the edges to puff even more, make a few cuts along the sides of the square, about 1/4 inch in–along all four sides. I tried this technique and it worked very well for me with this tart.


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