Our favorite use for puff pastry is for an asparagus and roasted garlic tart from Nordstrom Cafe. At different times, we have served this for breakfast, lunch, or dinner. It sets well, looks beautiful, and we never have leftovers.
Ingredients
7 large eggs
½ cup heavy whipping cream
3 tablespoons mashed roasted garlic*
2 tablespoons freshly grated parmesan cheese
1 tablespoon finely chopped fresh chives
1 teaspoon kosher salt (or less, this doesn’t need much salt)
¼ teaspoon freshly ground black pepper
One 12-inch square sheet frozen puff pastry, thawed overnight in the refrigerator
¾ lb pencil-thin asparagus, woody stem ends removed
Directions
Preheat oven to 350. Lightly spray a 10-inch tart pan with cooking spray.
In a bowl, whisk together the eggs, cream, roasted garlic, parmesan cheese, chives, salt, and pepper.
Lay the puff pastry sheet on a work surface (may want to roll a bit thinner/wider). Invert the tart pan on the pastry. Using the pan as a template, cut out a round of pastry 1.5 inches wider than the circumference of the pan. Fit the pastry round into the pan. Use the back of a fork to press and decorate the edge of the crust.
Cut 6 asparagus spears into 4-inch lengths. Cut the remaining spears into 1.5-inch lengths. Scatter the smaller lengths over the bottom of the pastry-lined pan, and then pour in the filling. Arrange the longer spears on top of the filling in a pinwheel pattern, with the tips facing outward. Place the pan on a rimmed baking sheet.
Bake the tart until the filling is puffed and lightly browned and seems set when the pan is shaken, about 40 minutes. Remove from the oven and let cool on a wire rack for 5 minutes. Cut into wedges and serve hot.
*https://blogs.nordstrom.com/fashion/nordstrom-recipes-simple-roasted-garlic/
