Total Time:

70 minutes

To Make


  • 3 oz Sartori SarVecchio® Parmesan cheese, divided
  • 2 Tbs 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


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.

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