Asparagus Tart

Prep Time: 15 mins | Cook Time: 20  mins | Course: Dinner | Serves: 6

Asparagus is roasted on a cheesy bed of puff pastry with Gruyère cheese and fresh lemon zest. Inspired by Diana Little Sunny Kitchen https://littlesunnykitchen.com/asparagus-tart/#wprm-recipe-container-32461 

1 sheet puff pastry 

4 oz cream cheese, softened 

½ teaspoon garlic powder 

½ teaspoon salt

Freshly cracked black pepper, to taste 

¼ cup mozzarella cheese 

12 oz asparagus tips, break the tough ends off

Olive oil, a drizzle 

Salt and pepper, to taste 

¼ cup Gruyère cheese, grated

1 Tablespoon lemon zest 

1 egg mixed with 1 teaspoon water

 Preheat the oven to 400°. Lay a sheet of parchment on a trimmed baking sheet and set to one side. Roll the puff pastry into a rectangle on a lightly floured rolling surface approximately 10.14. Lightly score a 1 inch border all the way around without cutting all the way through. Place the puff pastry on the prepared baking sheet. Brush the 1 inch border with the egg wash. In a mixing bowl, mix cream cheese, garlic powder, salt, pepper, and mozzarella cheese together. Spread over the inside of the rectangle and top with grated Gruyère cheese. Break off the tough ends of the asparagus tips and layer on top of the cheese mixture. Drizzle with a little olive oil, lemon zest, and some extra salt and pepper. Sprinkle the juice of half a lemon over the asparagus and place in the oven to bake for about 20 minutes. The pastry will be golden brown, and the cheese will have melted.