A crowd-pleasing, quick asparagus puff pastry tart. Made with a creamy cracked pepper and cottage cheese filling, and pickled red onions and olives on top.
3tablespoonschopped fresh herbs(any mix of basil, oregano, thyme, marjoram or parsley)
⅓cup olive oil
½cupsliced red onion
Tart Crust:
½a package puff pastry (17.3 ounces)
1egg
Kosher salt and pepper
Filling:
1bunch(1 pound) asparagus
2tablespoonsolive oil
Kosher salt and pepper
1½cupsHood Cottage Cheese with Cracked Pepper
¼cupsliced kalamata olives
Instructions
Make Dressing: In a bowl whisk together the vinegar, sugar, and salt. Add the herbs and olive oil and whisk well. Stir in red onions and set aside.
Heat oven to 400°F. Beat egg with 1 tablespoon of water and set aside.
Unfold one pastry sheet onto a lightly floured work surface, and using a rolling pin, roll it into a 14-by-11-inch rectangle. transfer rectangle to a sheet of parchment.
Using a sharp knife or pizza cutter, cut ½-inch strips from each side. Brush the edges of the pastry rectangle with egg wash. Trim strips to fit perfectly on top of the pastry rectangle. Place strips on edge of tart. Slide the tart with parchment onto a baking sheet then prick it inside the border several times with a fork.
Brush the border with beaten egg and sprinkle with kosher salt and cracked pepper, if desired.
Bake it for about 13 to 14 minutes, or until light golden brown. remove it from the oven and cool.
While pastry cooks, trim tough bottom ends from asparagus. On a rimmed baking sheet toss the asparagus with 2 tablespoons of olive oil and salt and pepper. When pastry is out of the oven, adjust oven to broil setting. Broil asparagus until tender and caramelized, 3 to 5 minutes (depending on your broiler). Remove and let cool.
When pastry crust is cool spread with Hood Cottage Cheese with Cracked Pepper. Top with roasted asparagus. Spoon some red onion vinaigrette over the top and sprinkle with olives.
Notes
Note: Pastry crust may be baked up to a day in advance. Fill and serve when ready.