This was a yummy side dish for my Poached Salmon with Sour Cream Dill Dressing and a fun way to get the kids to eat their veggies. We are all feta fans here, me especially, but you could use just about any strong-flavored cheese you like. Feta doesn’t melt well, so if you think you might have a problem with your asparagus rolling off the tart, you may want to use Gruyere or Jarslberg or something else equally yummy.
Asparagus Feta Tart
1 sheet puff pastry, thawed
4 oz. feta cheese, crumbled fine
1 bunch asparagus*
salt & pepper
Preheat oven to 400*. Unfold the pastry sheet and roll out to about a square foot in size. I roll it out over parchment paper so that I can easily transfer it to a baking sheet. Just flip it over and slowly peel the paper off.
Fork the dough all over so it won’t rise during baking. Bake for about 10 minutes or until very light brown.
While it’s baking prepare your asparagus. *I used rather fat ones because that’s what was available, which were fine, but thin ones crisp up so nicely in the oven. That would be my preference and recommendation. Cut off the ends and try to get all the stalks as even in size as possible. Toss with EVOO and salt & pepper. You could even throw a little minced garlic or garlic powder in there if you’re feeling frisky.
Remove the baking sheet from the oven and sprinkle the feta pieces evenly. Then top with the asparagus spears, arranging them by alternating tips and ends.
Bake for about 20 more minutes.