Spring Asparagus-Parmesan Tart

Total Time:

1 hour 10 minutes

Serves:

8

Ingredients

  • 3 oz. Sartori SarVecchio® Parmesan cheese divided
  • 2 Tbsp. butter cubed
  • 1 large sweet onion halved and thinly sliced
  • 1/4 tsp. each salt and pepper
  • 1/3 c. heavy whipping cream
  • 1 sheet frozen puff pastry thawed
  • 1/2 lb. fresh asparagus spears trimmed and blanched
  • 8 cherry tomatoes halved
  • 2 tsp. lemon zest

Directions

  • Heat oven to 425°F.
  • Shred 1/4 c parmesan. Finely shred remaining parmesan.
  • Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.
  • Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
  • Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.
  • Stir in shredded parmesan until melted; set aside.
  • Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
  • Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.
  • Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.
  • Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
  • Bake for 18-20 minutes or until pastry is golden brown.
  • Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
  • Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

Video

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