This time of year it is hard to pass up buying a bunch of bright green asparagus either at the supermarket or the farmer’s market. Crisp yet tender when roasted, they are a perfect topping for a savory tart like this one. Atop a flaky, buttery square of puff pastry, this tart is made even more decadent with cubes of salty pancetta and slices of creamy, dreamy Brie cheese. Perfect for a springtime lunch when paired with a glass of bubbly and a simple mixed green salad, or a lovely light supper alongside a warm bowl of soup.
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Asparagus, Brie & Pancetta Tart
Ingredients:
- ½ package (or 1 sheet) of frozen puff pastry, thawed
- 1 bunch of asparagus, ends trimmed and cut into 1 1/2-inch pieces
- Olive oil
- Salt and pepper
- ½ cup cubed pancetta, cooked until crispy and drained on a paper towel
- 6 slices of Brie cheese
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thawed puff pastry on the baking sheet; make indentations around the edges of the thawed pastry with a fork to form a decorative border.
- Place the asparagus pieces in a single layer on the pastry. Drizzle with a touch of olive oil and a pinch of both salt and pepper. Bake in the preheated oven for 12 minutes; remove from the oven and top the tart with the brie and the cooked pancetta. Return to the oven for another 5-7 minutes, or until the cheese is melted and the pastry puffed. Cut into squares and serve warm.
Tagged: asparagus, Brie cheese, pancetta, puff pastry, savory tart, tart
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