Asparagus makes a striking topping on this easy-to-assemble tart. Kenny absolutely loves this; I have made it three times for him this asparagus season.
1 sheet frozen puff pastry (10×15 inches), thawed
¼ cup sour cream
2 Roma tomatoes, sliced thin
1lb. asparagus, cleaned and trimmed
2 cloves garlic, diced or grated
½ small onion, sliced thin
Salt
1 Tbsp. olive oil
⅓ cup grated Parmesan cheese, plus more for topping (optional)
Freshly ground black pepper
Balsamic Vinegar (optional)
Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet, and use fork to poke holes evenly across surface, stopping a half-inch from edges. Spread sour cream over puff pastry, leaving a half-inch border. Arrange tomatoes, onions and garlic over sour cream, and then top with asparagus spears. Season with salt, to taste, drizzle with olive oil, and sprinkle ⅓ cup Parmesan and pepper, to taste, overtop.
Bake until pastry is cooked through, about 30 minutes. Top with more Parmesan, if desired. I like to drizzle some Balsamic Vinegar on mine before eating (Kenny doesn’t).
Tags: asparagus, balsamic vinegar, Garlic, olive oil, onions, Parmesan cheese, Tomatoes
