From Adrianna Adarme of the Fresh Tastes blog: Frozen puff pastry is a quick way to make a tart.
- 1 sheet of puff pastry
- 1 tablespoon of all-purpose flour
- 1 large egg, lightly beaten in a small bowl
- 1/4 cup grated Parmesan-Reggiano cheese
- 3/4 cup shredded Gruyere cheese
- 3/4 teaspoon red pepper flakes
- 1 pound of thick-stemmed asparagus, washed and ends trimmed
- Zest from 1/2 lemon
- Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil and set aside.
- On your clean countertop, dust it with the tablespoon of flour. Roll the puff pastry to a 1/8-inch thickness that's a rectangle sized at 14-inches by 8-inches; trim the the rectangle so the edges are straight. The accuracy of the rectangle's dimensions isn't that vital; feel free to eyeball it!
- Using a sharp knife, lightly score the puff pastry dough 1-inch from the edges, making a rectangle shape within the rectangle. Take a fork and score the inside of smallest rectangle, ten or fifteen times. Transfer the sheet of puff pastry to the lined baking sheet. Brush the entire puff pastry with the lightly beaten egg and place the baking sheet in the freezer to chill for 5 minutes.
- In a medium bowl, mix together the Parmesan, Gruyere and red pepper flakes. Spread half of the cheese mixture on the inside square. Arrange the asparagus spears side-by-side and top with the remaining cheese mixture. Sprinkle with a bit of black pepper and transfer to the oven and bake for 15 to 20 minutes, until the edges are golden brown.
- Zest the 1/2 lemon over the tart; slice it up and serve.