I am totally loving this asparagus tart, think I have made it at least a dozen times in the past 2 months! It can easily be assembled ahead of time making it perfect for brunch or an appetizer. The asparagus is tender and tastes so delicious with the melted cheese and crispy croissant. Enjoy!
adapted from: Fat Girl trapped in a Skinny Body
1 sheet puff pastry or refrigerated crescent rolls
1 package (5 ounces) Boursin Cheese - garlic & herb (I have also used goat cheese, tastes great too)
1 clove garlic, minced
1 bunch of asparagus, ends trimmed
salt and pepper
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat or parchment paper.
Lay the pastry on the mat and use a rolling pin to thin it out a bit. Shape into a large rectangle, almost 11×15 inches. Trim the edges with a pizza cutter or a knife, only if you want perfectly flat edges.
Using a large spoon, rubber spatula, or any tool you want, spread the cheese on the pastry (you can also just crumble the cheese on).
Sprinkle with the minced garlic. Lay the trimmed asparagus on the cheese, alternating tip to end.
Drizzle with olive oil, sprinkle with salt and pepper if needed.
Bake for 15 minutes, or until the tart edges are evenly browned and the asparagus is starting to ‘wrinkle.’
Remove form the oven, and cut into squares. Use a large knife and cut gently so the warm cheese doesn’t ooze out.
Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.