Asparagus Pesto Puff Pastry Tart
This easy Asparagus Pesto Puff Pastry Tart is ideal for spring. A light, flaky crust topped with vibrant pesto and fresh asparagus, ready to serve in less than 30 minutes.
Servings: 8
Ingredients
- 1 sheet frozen puff pastry thawed
- ½ cup Dairy-Free Pesto
- 6 ounces gruyere cheese shredded
- 1 pound asparagus trimmed (about 1 bunch)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
- 1 egg
- 3 tablespoons date syrup optional
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Lightly flour a work surface and gently roll out thawed puff pastry to about a 12-inch by 14-inch rectangle. Transfer to parchment-lined baking sheet.
- Use a fork to prick the pastry, leaving about a 1-inch edge.
- Spread pesto onto the pastry where you poked holes with a fork, keeping that 1-inch edge untouched. Sprinkle with shredded gruyere.
- Line up trimmed asparagus in a single layer over the cheese.
- Add egg to a small bowl with 2 tablespoons water. Whisk until combined to create an egg wash. Brush egg wash onto the 1-inch edge ofthe puff pastry.
- Season asparagus with salt and pepper. Drizzle with olive oil.
- Bake for 15 to 18 minutes, until the edges of the crust are puffed and golden. Let cool for a few minutes.
- Drizzle with date syrup (optional), slice and serve.