Yield: 4 – 6 servings

http://12tomatoes.com/rc-elegant-asparagus-tart/

March 2016: I found this posted on Facebook and it looked wonderful. It’s fairly simple to make and tastes great.

• 1(17.3 oz) package frozen puff pastry, thawed
• 1½lb asparagus, bottom 3-4 inches peeled.
• 3cups assorted cheese, grated (2½ cups Swiss, ½ cup parmesan)
• 2TBS honey Dijon mustard
• 1TBS extra-virgin olive oil
• 1-2tsp balsamic vinegar, optional
• Kosher salt and freshly ground pepper, to taste
• Hollandaise sauce, garnish

Preheat oven to 400º F and line a large baking sheet with parchment paper.

Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.

Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)

Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.

Remove from oven and let cool 2-3 minutes, then brush honey Dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.

Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.

Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagusis tender.

Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice.