Asparagus Tart

After eating apples, root vegetables, and winter squash from late fall to end the winter, I'm desperate for the vibrant flavors of spring and summer produce. As soon as I see them at the grocery store, I start grabbing the next season's produce. The problem is the early pickings aren't quite as flavorful as their peak season brethren. My favorite way to awaken the somewhat dormant flavors is by roasting. Asparagus and tomatoes respond particularly well to roasting and both vegetables are favorites in our house when in season. Merle will eat an entire bunch of asparagus in one sitting! I ordered a few bunches of asparagus last week and with the final bunch, I made a delicious tart featuring roasted asparagus. Tarts may look like fancy, but they are surprisingly simple and require only a few ingredients.

Asparagus Tart
Serves 4

1 sheet puff pastry, thawed
1 bunch asparagus, woody stems removed
1 tomato, sliced
1 Tbsp olive oil
1 tsp dried oregano
1 tsp ground garlic
1/4 tsp salt and pepper
Parmesan cheese (optional)

Preheat the oven to 400 degrees Fahrenheit. Spread the puff pastry on a baking sheet and poke with a fork. Bake for seven minutes and then remove from the oven. 

Meanwhile boil water in a large pot for blanching. Add in the asparagus and cook for two minutes. Drain and rinse in cold water. The asparagus should still be firm, but no longer raw. 

Top the puff pastry with the asparagus in a row and fit sliced tomatoes at the bottom of the asparagus. Drizzle olive oil, spices, and Parmesan cheese, if using, onto the veggies. Bake the tart for 15 minutes. Serve while hot and flaky.

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