Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish with Shrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.
- Servings: 4
Source: Dinner at Home, 2009
- 1 sheet (14 ounces) frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, well beaten
- 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
- 2 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.