Name: Asparagus and Chive Tart
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 sheet frozen puff pastry, thawed in refrigerator overnight -; All-purpose flour, for rolling out pastry -; 1 egg, beaten with 1 tbsp. heavy cream -; 1 c. freshly grated Parmesan -; 1 c. freshly grated fontina -; 2 tbsp. freshly chopped chives -; 2 large eggs -; 1 tbsp. heavy cream -; 1/2 tsp. freshly ground black pepper -; Extra-virgin olive oil, for drizzling -; 1 lb. asparagus, washed and trimmed -; Maldon sea salt, for finishing -

Ingredients for - Asparagus and Chive Tart

1. 1 sheet frozen puff pastry, thawed in refrigerator overnight

2. All-purpose flour, for rolling out pastry

3. 1 egg, beaten with 1 tbsp. heavy cream

4. 1 c. freshly grated Parmesan

5. 1 c. freshly grated fontina

6. 2 tbsp. freshly chopped chives

7. 2 large eggs

8. 1 tbsp. heavy cream

9. 1/2 tsp. freshly ground black pepper

10. Extra-virgin olive oil, for drizzling

11. 1 lb. asparagus, washed and trimmed

12. Maldon sea salt, for finishing

How to cook deliciously - Asparagus and Chive Tart

1 . Stage

Preheat oven to 400° and line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to make a 10"-x-16" rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over, every 1 inch, then brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly.

2 . Stage

Meanwhile, in a medium mixing bowl combine Parmesan, fontina, chives, eggs, heavy cream and pepper. Spread cheese mixture evenly across center of puff pastry, leaving a 3/4" border. Evenly arrange asparagus across center of pastry, alternating direction and avoiding the border.

3 . Stage

Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.

4 . Stage

Sprinkle with salt and serve immediately.