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April 18, 2015 / Chris Blum

Asparagus Tart

 

Asparagus, cheese and puff pastry – what’s better? Nothing in my book. 

Ingredients:

  • 1 frozen puff pastry, defrosted
  • 1 bunch of thin asparagus
  • 1 c Gruyere, grated
  • 4 oz ricotta 
  • Espellette pepper

Preheat oven to 400.

Roll out pastry and place on a baking sheet. Prick with a fork and bake for 15 minutes until it starts to brown.

Spread ricotta over pastry. Top with 3/4 the cheese, then aspasragus, espellette and remaining cheese.

Bake 10 – 15 minutes until cheese is melted and staring to brown.

Serves 4. 

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