Asparagus Tart
from 4/4/09 Fork You Live
2 sheets of store-bought puff pastry
2 shallots, minced
1/3 cup olive olive, divided
2 bunches of asparagus, cleaned and chopped into 1 1/2 inch lengths (approximately)
salt
pepper
Preheat oven to 400 degrees.
Lay the puff pastry out on a parchment lined cookie sheet so that they connect into a large rectangle. Brush the pastry with some of the olive oil, so that it’s all lightly covered. Spread the minced shallots over the pastry in a thin, evenly distributed layer. Top with a sprinkle of salt and pepper (the salt helps draw out the moisture in the shallots, so that they soften instead of browning). Bake for 15 minutes.
Once the pastry has baked for 15 minutes, remove it from the oven. Spread the asparagus out over the tart base, leaving a rim of uncovered crust all the way around. Drizzle with the remaining olive oil. Add another fine sprinkling of salt and pepper and return to the oven. Bake for 20-25 minutes, until the the edges of the pastry have browned and puffed up.
Let cool for 10-15 minutes prior to cutting.
