This tart is the perfect thing to serve for brunch with a simple salad. It’s fresh and fun and the presentation is pretty cute! You would certainly impress your guests with this fun entree!
Serving Size: 4
1 sheet of puff pastry
1 bunch of asparagus (I used thin stalks.)
1 large scallion sliced finely
½ cup shredded parmesan cheese
¼ cup cream
1 teaspoon Dijon mustard
Salt and pepper to taste
Wash and trim the asparagus and blanch it.
Cut the puff pastry dough to fit in the tart pan.
Press the dough into the tart pan and cut away any extra.
Whisk together the eggs, cream, Dijon and salt and pepper.
Add scallions and Parmesan to the egg mixture.
Pour the egg mixture into puff pastry crust.
Cut the asparagus spears into thirds.
Arrange the asparagus onto tart in a chevron pattern.
Bake at 350 degrees for 25 minutes or until pastry is puffy and golden and eggs are firm.