Asparagus Cheese Tart
Ingredients
- 1 Sheet Puff pastry thawed.
- 4-5 Scallions chopped sautéed.
- 1 pound Thin Asparagus stems trimmed sautéed/raw
- 2 tbsp Olive oil
- 3/4 cup Cottage Cheese
- 1 tbsp Dijon mustard
- 1/3 cup Cup Mozzarella
- 1/2 tsp Chili flakes
- 1/2 tsp Garlic powder
- 1 tsp Italian herbs dried
- 1/4 tsp Black pepper
- 1/2 tsp Salt
- 2 tbsp Pine nuts
- Fresh herbs
Instructions
Filling
- In a pan on medium heat, add olive oil and saute chopped scallions and then remove them and saute asparagus. This step is totally optional. But it adds extra flavor. Let it cool down.
- In a bowl, add cottage cheese, herbs, Dijon mustard, salt, black pepper, chili flakes and roasted scallions. Give it a mix.
Assemble
- Preheat the oven to 400 F.
- Lightly flour a wooden board, unfold the thawed puff pastry. Lightly roll it with the help of rolling pin just enough to stretch it out.
- Once rolled, transfer it to a baking tray lined with parchment paper. Use a sharp knife to score on the edges leaving 1 inch border or edges, this frames the pastry, and this is where we will add our filling.
- Using a fork, poke in the center of the puff pastry, leaving the border as it is. This will help the puff pastry not poof up while baking where the filling is added.
- Spread the filling evenly in the scored area on puff pastry in between.
- Sprinkle some mozzarella cheese.
- Place the trimmed asparagus in a single layer and sprinkle some pine nuts. Pine nuts are optional. I love the texture it gives.
Bake
- Bake the easy asparagus cheese tart at 400 F for 25 minutes or until it is golden brown in color.
- Let it cool down for few minutes before serving. You can serve it slightly warm as it will taste best that way.
Notes
It is best at the time it is baked on same day. But, If you have leftovers, once they cool off completely store them in airtight container and reheat it in an air-fryer or oven at 350 F for 5-7 minutes.
Did you try this recipe?
Tag @pistachiodoughnut or hashtag #pistachiodoughnut