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


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).

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