Cheesy Asparagus Tart (Print Version)

# Ingredients:

→ Pastry

01 - 1 sheet store bought Puff Pastry

→ Cheese

02 - ½ cup shredded Gruyere

03 - ¼ cup shredded Parmesan cheese

→ Vegetables

04 - 1 bunch skinny asparagus, woody ends trimmed

05 - Pea shoots or micro greens for garnish

→ Seasonings

06 - 1 tablespoon olive oil

07 - Kosher salt to taste

08 - Freshly cracked black pepper to taste

09 - 1 lemon, juiced and zested

# Instructions:

01 - Preheat oven to 400°F (200°C).

02 - Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.

03 - Trim the ends of the asparagus by 1 inch to remove the woody stalks.

04 - Once thawed, unfold the flaps and slightly roll out the dough to eliminate the seams. Transfer the puff pastry dough with the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Arrange the asparagus on top of the cheese. Scatter the remaining cheese over the asparagus and drizzle with olive oil.

05 - Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.

06 - Sprinkle with salt, black pepper, lemon zest and juice. Top with pea shoots or microgreens before serving.

# Notes:

01 - This tart can be served warm or at room temperature, making it perfect for brunches or as an elegant appetizer.

02 - For a crisp pastry bottom, consider blind baking the pastry for 5 minutes before adding toppings.

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