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March 16, 2014 / Chris Blum

Asparagus, Artichoke and Feta tart

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This is perfect for a sunny spring lunch.

Ingredients:
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.

Serves 4.

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