Have you ever had anything made with puff pastry that wasn’t good? Me neither! And I promise you this tasty tart is no exception. This is the side dish that is going to rock your Easter brunch, Mother’s Day brunch or any other brunch you’re planning! Plus as always, I love to give options. Try different cheeses…aged cheddar, gruyere, Comte or even a little gouda. And what about those veggies? You’ve got your mushrooms, spinach and bell peppers…all I ask is that you saute them beforehand to remove most of the liquid that they release during cooking. No soggy tarts here! If you are looking for the best presentation (and the best flavor), asparagus wins it hands down. Lay the spears all in a row like I did, or get fancy and create a pattern with smaller cut pieces! Enjoy!
Cook until asparagus is bright green and crisp tender, about 2-4 minutes depending on how thick the asparagus is.
Pierce the dough multiple times leaving a one inch border all the way around the edges.
Bake for 8 minutes then remove to cool.
Spread the cheese mix onto the pastry leaving an approximate one inch border around the outside edges.
- 1 puff pastry sheet, thawed
- 1 pound thin to medium asparagus, trimmed
- 2 egg yolks
- 2 tablespoons milk
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice (optional)
- ¼-1/2 cup small diced onion
- ¾ teaspoon fresh thyme
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 cup Fontina cheese, grated
- 1 cup Parmesan or Parmesan/Romano blend, grated
- 2 slices cooked bacon, crumbled
- 1 teaspoon lemon zest
- Place puff pastry dough in the refrigerator overnight to thaw.
- Preheat the oven to 400 degrees F.
- Fill the bottom of a large pan with enough water to cover the asparagus. Once water is boiling, add one teaspoon salt and the trimmed asparagus to the pan. Cook until asparagus is bright green and crisp tender, approximately 2-4 minutes depending on how thick the asparagus is.
- Prepare a large bowl with water and ice cubes. When asparagus is done, place it into the ice bath for a couple of minutes to stop the cooking process. Drain, dry and set aside.
- On a piece of parchment the size of your baking sheet, roll out the sheet of puff pastry dough to approximately a 10x14 inch rectangle. Take your time rolling it out slowly so that you don't roll it too thin or rip the dough. Carefully transfer the entire sheet on the parchment paper onto your baking sheet. Pierce the dough multiple times leaving a one inch border all the way around the edges. Bake for 8 minutes then remove to cool.
- While the pastry is baking, saute the onions and thyme in the butter until lightly golden. Remove from heat and mix in the bacon.
- With a fork, beat the egg yolks, milk, cream and lemon juice. Add the onion mixture along with ¼ teaspoon salt and several grinds of fresh pepper. Toss in the cheeses and mix until the cheese is coated.
- Spread the cheese mix onto the pastry leaving an approximate one inch border around the outside edges.
- Gently toss the asparagus with 2 teaspoons olive oil and sprinkle with salt and pepper to taste.
- Arrange the asparagus however you like on the pastry covering the cheese mixture. Bake for 15 to 20 minutes or until the pastry is golden and the cheese mixture puffs up a bit. Watch it closely the last 5-7 minutes so that the pastry doesn't get too dark.
- Sprinkle with lemon zest if desired and serve either warm or at room temperature.
- Use a pizza cutter or long sharp knife to slice into squares. Asparagus may pop us as you cut through it, so go slowly.