| Roasted Asparagus Tart with Aged Gouda |
| 1 sheet Puffed Pastry, thawed About 1-pound asparagus, oven roasted, with about ¼ cup vinaigrette About 2-oz aged Gouda, shredded 1 tablespoons puréed roasted garlic ½ cup Heavy Cream salt to taste In a heavy sauce pan, over medium high heat reduce the heavy cream, stirring constantly (so no to burn) Cook until reduce to about ¼ cup, about 5-10 minutes Add puréed garlic, stir to combine Season, to taste with salt Cool for about 20 minutes, and sauce become thick Per-heat oven to 375-400° Place thawed puffed pastry on a parchment paper lined sheet pan With a fork, dock the center of the puffed pastry (leaving about a 1-inch boarder) Pour cooled cream sauce mixture into the center of the puffed pastry (leaving about a 1-inch boarder) Place asparagus (in rows) on top of the cream sauce (leaving about a 1-inch boarder) Bake, in the center of oven, for 10 minutes Sprinkle the tart with shredded cheese and bake an additional 10 to 15 minutes, or until slightly golden brown & the cheese has melted Cool slightly before serving Yields about 6 to 8 appetizers servings |
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