Asparagus White Cheddar Tart

I love the word tart, I find that if I was a food, that is what I would be. Probably a lemon tart, you can take that as you will 🙂 

A few of us at work joined a local CSA, weekly getting fresh vegetables, and eggs from local farmers. Last week included asparagus and white cheddar. So I went for it, making a simple asparagus tart, which would be great as a side dish with dinner, or an appetizer for a party or gathering. Local foods aren’t just a great way to give back to the community, they are fresh, seasonal, and you know where they come from. Try this tart, see what you think. And think about what food you might be, it’s amazing how we see ourselves. 


Puff pastry thawed (about 30 minutes on the counter)

5-10 pieces of asparagus, depending on how big of a tart you want to make

4 oz white cheddar cheese (any cheese really that you want to use, just make sure it melts easily or is cut into thin strips)

olive oil

salt and pepper

Preheat oven to 400 degrees 

Roll out puff pastry into a rectangle onto a sheet pan or in a tart pan if you prefer

Fold sides over about half an inch towards the inside of the tart. Slash fold with a knife, and prick the whole tart with your fork (this will keep the middle from puffing up too much)

Bake for 12-15 minutes or until edges are slightly brown

Take out of oven and lay cheese on tart, making an even layer. (I also added some shaved parm cheese for a little extra kick)

Cut asparagus to fit inside the tart laying one after the other (use stalk sides to fill in gaps)

Drizzle with olive oil, salt and pepper and bake for about 20 minutes

Serve warm or room temp




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