Asparagus Tart

I like these sort of things that aren’t really like cooking but they aren’t normal baking. Also, I like when I fully succeed at projects.

There isn’t much to say about this other than it’s delicious and easy. I forget how I came across the blog The Forest Feast, but I saw this and it sounded easy. Can’t really go wrong with asparagus except for when you eat too much of it, but “too much” hasn’t happened to me yet, so asparagus and I are still good.

Theirs looked like this:

This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Put one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream cheese or grated cheese works also), then spread a beaten egg over that. Lay out your asparagus single file (trimmed to the size of the pastry). Sprinkle with nuts and capers if you have some (but it’s fine without as well). Also top with garlic powder, dried herbs (I used herbs de provence), salt and pepper. Bake 15-20 minutes at 375 then cut into squares and serve warm or at room temp. Sometimes I drizzle with a bit of olive oil and more sea salt before eating. Easy, impressive party food (or just dinner tonight!), Enjoy!!
Recipe, photos and illustrations by Erin Gleeson for The Forest Feast
Mine before baking looked like this:
After baking it looked like this:
It might be foolproof. That’s just one can of Pillsbury crescent dough, half a roll of Brie, most of one bundle of asparagus, the seasonings, and one clove of garlic (just because I like garlic flavour, so it was in addition to the powder). Egg didn’t overflow, it didn’t get burnt. HA HA, SUCCESS.
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