|1/2 Pkg||Tenderflake® Puff Pastry, thawed|
|1/2 lb||(227 g) Asparagus, woody stems trimmed|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1/2 cup||(125 mL) Grated Provolone cheese|
|1/4 cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 375˚F (190˚C).
ROLL out puff pastry on a lightly floured surface with a lightly floured rolling pin to a 10 X 11 inch (25 X 27 cm) rectangle. Place on a parchment lined baking sheet and trim the edges using a pizza cutter or a sharp knife. Score a 1 inch (2.5 cm) border around the outside of the pastry with a pizza cutter or a sharp knife. Prick the center of the pastry all over using a fork. Bake in preheated oven for 10 minutes until par-baked.
MEANWHILE bring a large pot of salted water to a boil. Add asparagus and cook for 1-2 minutes or until bright green. Drain and place into a large bowl of ice water to stop cooking process. Drain well and set aside.
SPRINKLE par-baked pastry with Mozzarella, Provolone and half of the Parmesan cheese. Lay asparagus in a tidy row in the middle of the tart, to cover the center. Top with remaining Parmesan cheese and season with pepper.
RETURN to oven and bake for 8-10 minutes or until golden brown. Serve hot.
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