Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
No matter who your audience is, this recipe will be a winner. My own vegetable-hating brother declared this one of his favorite recipes after initially being very skeptical. There’s something about puff pastry that makes everyone happy. The combination of cheese and rosemary makes the asparagus more approachable to those less veggie inclined, and for those who live for vegetables, this dish is a delicious roasted treat.
Ingredients
- •340 grams* (12 ounces) puff pastry dough
- •454 grams (1 pound) asparagus, ends trimmed
- •118 m (½ cup) crumbled goat cheese
- •5 ml (1 teaspoon) salt
- •15 ml (1 tablespoon) rosemary, finely diced
- •59 ml (¼ cup) chopped spring onions (about 3 onions)
* Metric conversions by The Cook’s Cook
Preparation
Preheat the oven to 177°C (350°F).
On a sheet pan lined with parchment paper (or lightly oiled if that is easier for you), spread out the puff pastry dough into a flat rectangle. Line up the asparagus spears side by side, leaving a bit of space on all the outer edges. Sprinkle the goat cheese, salt, rosemary, and spring onions on top. Fold the sides of the pastry dough over the asparagus (it shouldn’t come so far as to cover more than one asparagus).
Place in the oven and cook for 30 to 40 minutes, or until you see the puff pastry browning and the asparagus has cooked.
HOW TO BRING IT
This dish can be served hot right out of the oven, or it can wait a whole day. If you are serving later, make sure to let it cool before wrapping in plastic wrap or aluminum foil so it does not continue to cook from trapped steam. Do not cut the tart until you are ready to serve.