Asparagus and Cheese Tart

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 sheet

Puff Pastry , thawed

1 bunch

Asparagus

tough ends trimmed

1 cup

Shredded Gruyère Cheese

or Vegan Cheese

to taste

Fresh Thyme

small handful

to taste

Sea Salt Flakes

to taste

Ground Black Pepper

2 Tbsp

Honey

or Maple Syrup

(optional)

Garlic Confit

4 cups

Garlic , peeled

1 3/4 cups

Olive Oil

2

Bay Leaves

4 sprigs

Fresh Oregano

or Thyme or Rosemary

Cooking Instructions

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Step 1

Add the Garlic (4 cups) , Olive Oil (1 3/4 cups) , Bay Leaves (2) , and Fresh Oregano (4 sprigs) to a pot.

Step 2

Simmer on low for roughly 25-35 minutes until the cloves are tender throughout.

Step 3

Allow to cool and transfer to an airtight jar or container. Keeps in the fridge for up to a month.

Step 4

Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (lightly greased).

Step 5

Use a rolling pin to gently roll out Puff Pastry (1 sheet) . Aim for a rectangle, roughly the same size as a standard baking sheet. Transfer to the parchment-lined baking sheet. Score the edges of the puffed pastry (around 1/2 – 1 inch ) and poke holes into the puffed pastry with a fork throughout.

Step 6

Add garlic confit and Fresh Thyme (to taste) pieces to the puffed pastry. Randomly crush some pieces of garlic and leave another whole.

Step 7

Arrange Asparagus (1 bunch) spears as you please, have fun, and get creative. Just stay within the scored border.

Step 8

Now add the Gruyère Cheese (1 cup) , stay within the border. Seaon with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste) .

Step 9

Bake the tart for 25-30 minutes or until the crust is golden brown and quite puffed up.

Step 10

Serve immediately as desired, into triangles, squares, etc. Highly recommend serving drizzled with Honey (2 Tbsp) .