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18 FOUR SEASONS BREEZE | MAY 2023 • 1 sheet of puff pastry, thawed according to package directions • Flour for rolling pastry • 4 ounces (room temperature) garlic and herb spreadable cheese, such as Alouette or Boursin • 2 Tablespoons of milk • 2 to 4 Tablespoons freshly grated Parmesan cheese, to taste • Zest of one lemon • 1 bunch fresh pencil size asparagus (about a pound), cleaned and trimmed • Olive oil • Salt and pepper to taste • One egg for the egg wash Easy Asparagus Tart This recipe is quick and easy to prepare and makes a spectacular dish to serve for any meal. Pair it with a fruit salad for brunch or a mixed green salad for lunch or dinner and you have a complete meal. If you don't have much experience baking with puff pastry, here is a link to a website that has all the information you need to become proficient in using this delectable product: https://www.puffpastry.com/tips-and- techniques/. See the Cooks Notes for variations or create your own. Prep Time: 15-30 minutes; Cook Time: 20 minutes; Total Time: 35-50 minutes. Makes six slices. INGREDIENTS DIRECTIONS 1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside. 2. Lightly sprinkle flour on work surface and lightly coat rolling pin with flour to prevent sticking. Roll out puff pastry to an 11"x 14" rectangle then transfer to the parchment lined baking sheet. Lightly mark a one-inch border on all sides of the pastry sheet. Prick the entire area inside the border with a fork. At this point you may cover the pastry and place in the refrigerator for 10 to 15 minutes. This will allow the butter to harden and produce a fluffier end product. 3. Make an egg wash by whisking the egg, making sure to completely incorporate the white and yolk. Add just enough water to thin the egg enough to easily brush on the pastry, about a teaspoon of water. Set aside. 4. Place the room temperature cheese in a small bowl, add the milk and mix until it is a creamy consistency, add a bit more milk, if needed. Mix in the lemon zest and Parmesan cheese. Evenly spread the mixture on the prepared pastry sheet leaving the border empty. Arrange the asparagus spears out on top of the cheese mixture parallel to the short side. I like to alternate the tips so each side has tip and stem ends. If you have extra stalks, tuck them into spaces between the arranged spears. Lightly bush the asparagus with oil and sprinkle with salt and pepper. Brush the border of the pastry with the egg wash. 5. Bake in the preheated oven for 20 minutes or until the crust is golden brown and puffy. Remove from oven and serve. Cook's Notes for variations: • Scatter ¼ cup sautéed mushrooms on top of the asparagus spears before baking. • Chop 6 slices of cooked bacon, sprinkle over the tart after removing from the oven. • Sprinkle additional grated Parmesan cheese over tart after removing from the oven.

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