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.