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Asparagus Tart

A delightful tart featuring thin asparagus and radish slices, all cradled in a buttery puff pastry with a tangy cream cheese filling.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 sheet frozen puff pastry, thawed
  • Gold Medal all-purpose flour For dusting
For the Filling
  • 4 oz cream cheese, softened
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 4 spears asparagus, trimmed and shaved
  • 2 radishes thinly sliced
  • 1/4 cup shredded Parmesan cheese

Method
 

Preparation
  1. Lightly spread flour on a rolling pin.
  2. Place puff pastry sheet on a piece of cooking parchment paper; roll into an 11x10-inch rectangle.
  3. Keep pastry on parchment; transfer to large cookie sheet.
  4. Score dough 1/2 inch from edge all the way around to make a border.
  5. Poke dough all over with a fork inside the border.
  6. Bake for 14 to 18 minutes or until golden brown.
Filling Preparation
  1. Meanwhile, in a medium bowl, beat cream cheese, heavy whipping cream, thyme, salt, and pepper; set aside.
  2. Drop cream cheese mixture by dollops evenly over the center of the tart after baking; let stand for 1 minute.
  3. Gently spread the cheese mixture to within 1/2 inch of edges.
  4. In a medium bowl, whisk oil, lemon juice, honey, and 1/8 teaspoon salt.
  5. Add asparagus and radishes; toss to coat.
  6. Top the tart with asparagus mixture.
  7. Sprinkle with Parmesan cheese.
  8. Cut into 4 rows by 3 rows.

Notes

Serve warm or at room temperature on a wooden board with lemon and fresh thyme. Store leftovers in an airtight container up to 2 days; reheat gently to revive crispness.