Asparagus Tart

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    40 min.
  • Serves
    Serves:
    8

Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base.

Recipe tags: vegetable base, moderate difficulty, main, vegetarian, roast

Ingredients

Quantity Ingredient
1 sheet puff pastry, thawed
8 oz asparagus, cut into 1-inch pieces
4 oz cream cheese, softened
8 oz goat cheese, softened
1 large egg, beaten
2 tsp Better Than Bouillon® Roasted Garlic Base
1 tsp Better Than Bouillon® Seasoned Vegetable Base
1 tsp cracked black pepper

Directions

  • 1

    Preheat the oven to 400°F.

  • 2

    On a lightly floured surface, roll the puff pastry into a 13-inch square. Carefully transfer the puff pastry to an 8-inch tart pan. Press the pastry into the bottom and sides of the pan, trim off the excess. Using a fork, poke holes all over the pastry and place in the freezer for 10 minutes.

  • 3

    Bring a large stockpot filled with water to a boil. Add the asparagus and cook for 3 minutes. Drain the asparagus and set aside.

  • 4

    Remove the tart pan from the freezer and place directly into the oven and bake for 10 minutes. Carefully remove the pan from the oven and set aside.

  • 5

    Add the cream cheese, goat cheese, egg, Roasted Garlic Base, Seasoned Vegetable Base and pepper to a large bowl. Using a hand mixer fitted with the beaters, whip the mixture on medium speed for 2 - 3 minutes, scraping down the sides.

  • 6

    Using a spatula, spread the mixture evenly into the baked tart shell. Arrange the asparagus evenly over the top of the mixture.

  • 7

    Place the tart pan directly into the oven and bake for 25 minutes. Carefully remove the pan from the oven and let rest 10 minutes before serving.