A baked three cheese tart with asparagus
The holidays are the perfect time to break out decadent pies and delicious tarts. Puff pastry makes it easy to experiment with various appetizers to feed bigger crowds because it cuts your preparation time in half, which is why we recommend it in this particular recipe. The brand of pastry doesn’t matter because, in the end, the buttery goodness will come together and envelope the healthy vegetables and multiple layers of cheese, and the results will be spectacular.
Most pastry pies or tarts contain the main ingredient dense in nature, and it’s usually something like meat or fruit. This portion is the filling that quite literally fills you up while also maintaining the shape and thickness that is necessary to complement the flaky shell, and asparagus does all of that. As it cooks, it softens, but it doesn’t shrink much, which makes it a perfect cheese pie filling, plus it doesn’t taste like much, and that makes it easy to experiment with the flavours by adding exciting new spices.
Baked asparagus with cheese tart recipe
While you’re baking this delicious cheese tart, the mouth-watering filling turns into a thick and chewy layer that is addictive and nothing like what you might first expect when you think of baked asparagus with cheese, which would normally be mushier and far less filling. When it’s prepared this way, asparagus and cheese-tart will take on a whole new life of smokey, savoury flavour along with a delightful texture that is sure to excite the tastebuds. To top all of that off, we add a solid dose of cannabinoids for good measure, so this veggie-filled tart is sure to get you elevated.
Preparation: 10 minutes
Cooking: 46 minutes
- 1 sheet of puff pastry
- 1 tub ricotta cheese
- 1 cup parmesan cheese (shredded)
- 1 cup gruyere cheese (shredded)
- 1 bunch asparagus (chopped)
- 2 garlic cloves (minced)
- 1 shallot (minced)
- 1 egg
- 2 tablespoons cannabis-infused olive oil
- 1 tablespoon thyme
- 1 tablespoon lemon zest
- ½ tablespoon red pepper flakes
- Salt and pepper to taste (recommend starting with ¼ teaspoon of each)
- Wooden spoon
- Mixing bowl
- Rolling pin
- Silicone baking mat
- Silicone spatula
- Parchment paper
- Baking sheet
Preheat the oven to 400F.
Add the olive oil to a saucepan and warm it up over medium heat.
Toss the chopped asparagus into the hot oil and sauté them for 6 minutes or until they’re soft.
Now sprinkle the red pepper flakes and garlic into the mix and give it a good stir before sautéing the ingredients for another 2 minutes, before removing the pan from the burner and setting it all aside.
Dump the ricotta cheese, egg, lemon zest, thyme, half of the parmesan cheese, and salt and pepper to taste into a large mixing bowl, and then combine the ingredients.
Line a silicone baking mat with parchment paper, and then roll the puff pastry out into a 16 by 10-inch rectangle.
Use a fork to score the outside of the pastry and press the middle down to shape it somewhat like a traditional pie, with slated edges.
Bake the tart crust in the oven for 15 minutes, or until it turns a light golden brown around the edges.
Retrieve the crust from the oven, and then use a spatula to spread an even layer of the cheese mixture across the middle of the pastry.
Spoon the asparagus mixture onto the layer of cheese. Taking care to ensure that all of the spears are laying flat and relatively even with one another.
Spread the rest of the parmesan cheese along with the gruyere cheese evenly across the asparagus layer.
Place the silicone mat on a baking sheet, just to make sure that you don’t get any dripping melted cheese all over the bottom of your oven, and then bake the cheese pie for 20 minutes, or until the filling is brown and bubbly.
Remove the cheesy tart from the oven and let it rest for at least 15 minutes before slicing and serving.