Asparagus & Bell Pepper Tart
with Summer Herb Greek Yogurt “Mayo” and two cheeses … Adapted from Manila Spoon
I feel like I’ve always wanted to make a tart like this … I’ve seen several versions of these pretty asparagus & cheese tarts, with pretty whole spears of asparagus, melty cheese and a beautiful puff pastry underneath. What could possibly be a better way to celebrate the coming of summer? Well, perhaps a glass of summery white wine alongside the tart.
I didn’t actually READ the recipe before attempting this … I just oohed and aahed over her lovely pictures, went to the kitchen, and started creating. So I never noticed that my friend Abby at Manila Spoon rolled out the puff pastry a bit before she baked it. Ooops!
Well, no matter. It turns out quite all right even if you are careless like me and don’t notice that you’re supposed to roll out the pastry before you bake it. If you want to roll out the pastry to make a bigger tart with a lighter, thinner crust, by all means go ahead! Just use a bit more of the herbed mayo and some extra asparagus, peppers and cheese for the top. If you want to be a carefree soul and not bother with that bit, it’s just as good the other way as well.
I also tweaked the recipe to add a creamy herb Greek yogurt sauce underneath the asparagus, I pre-cooked the asparagus a bit, which reduced the amount of cheese needed.
- 1 sheet of frozen puff pastry, thawed
- About 1/2 Tablespoon olive oil, for basting, with 1/8 teaspoon Italian seasoning and 1/8 teaspoon granulated garlic stirred in
- 1/2 cup Summer Herb Greek Yogurt Mayo (recipe here)
- 1 small bunch of asparagus (about 15 - 20 thin spears)
- 3/4 cup mixed shredded Asiago & MontAmore cheeses
- 1/4 cup chopped bell pepper (fresh or frozen: red, green, orange and/or yellow)
- Fresh basil leaves, for garnish
- Preheat the oven to 350 F. Stir the Italian seasoning and garlic into the oil and set aside.
- Spray a flat baking sheet with cooking spray. Place the puff pastry on the baking sheet, prick with a fork, leaving about 1/2 inch border around the edges. Bake for 10 - 15 minutes or until golden brown and puffy.
- Set the asparagus on a baking sheet and brush lightly with the seasoned olive oil. Sprinkle with Red Robin seasoning & a bit of fresh ground pepper. Set in the oven and bake for about 5 minutes, or until crisp but starting to tenderize just a bit.
- Pull the asparagus and puff pastry out of the oven. Spread the herb Greek yogurt mayo all over the puff pastry except leave about 1/2 inch of that pretty puffy edge all around. Arrange the asparagus in a line over the herb mayo, then top with the shredded cheeses and bell pepper.
- Bake at 350 for about 10 minutes or until the cheese is melted and bubbly. Garnish with fresh herb leaves, if desired, before serving.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.