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Spring Asparagus-Parmesan Tart

by Nanny Bubby

I love spring, and I love asparagus! A warm tart is amazing in the spring time. With warm days but cool nights; biting into this amazing tart reminds you spring with all its colors and flavors is unfolding right before your eyes. Enjoy! Remember, "Spread Love Like Butter".

Total Time:

1 10

Serves:

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.