A simple puff pastry tart is one of my favorite ways to highlight ingredients. The subtle buttery flavor and pleasant flaky texture of puff is a great way to showcase vegetables, fruits, and cheeses as well as heartier ingredients like eggs and meats. Best of all: it’s widely available, easy to work with, and bakes up in a hot second.
I realize the blog is turning into Savory Simple Asparagus, but I like using what I have, and From The Farmer, my delivery CSA, has been killing it lately; I can’t get enough of their beautiful green stalks. (Note: this post is not sponsored, but I do receive free baskets from them. I also have a promo code if you live in the DC metro area and would like to try a free basket with no commitment!)
- 1 frozen sheet puff pastry, thawed but cold
- 14-16 ounces asparagus, tough ends trimmed (approximately 1 bunch)
- 1 tablespoon unsalted butter, melted
- 3-4 large eggs
- Coarse salt and ground black pepper (kosher salt may be substituted)
- Gruyere or alpine-style cheese