This is perfect for a sunny spring lunch.
1/3 c creme fraiche
4 oz feta, divided
Salt and pepper
1 sheet frozen puff pastry, thawed
All-purpose flour (for work surface)
1 jars marinated artichoke hearts, drained, chopped
4 oz asparagus, chopped
1 large egg, beaten
Preheat oven to 425°. Blend creme and 2 oz feta in a food processor until smooth; season with salt and pepper
Roll out puff pastry on a lightly floured surface into a 16×10-inch rectangle. Transfer to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
Spread feta mixture over pastry, top with asparagus, artichoke hearts and crumble remaining 2 ounces feta. Brush pastry border with egg.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.