Asparagus Three-Cheese Tart

Recipe

Appetizer
Asparagus Three-Cheese Tart

Primary Media

Rectangles of three-cheese tart topped with asparagus

User Rating

3.93 out of 5 stars
Rate it:
14 ratings

Recipe Data

8
Servings
10min
Prep
40min
Total

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    Description

    Now this is how we like to eat our veggies. If you're not a fan of goat cheese, you can substitute with herb-seasoned cream cheese.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ½(17.3-oz.) box frozen puff pastry, (1 sheet), thawed
    2 oz.garlic-and-herb goat cheese
    ½ c.Hy-Vee low-fat ricotta cheese
    ¼ c.Hy-Vee Select shredded Parmesan cheese
    1 tbsp.fresh lemon juice
    2green onions, finely chopped
    12 oz.fresh asparagus, trimmed and halved lengthwise
    1 ½ tsp.Hy-Vee Select olive oil
    Hy-Vee kosher salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Parchment paper
    • Sharp knife
    • Fork
    • Large baking sheet
    • Medium bowl
    • Wire cooling rack

    Directions

    1. Preheat oven to 400°F. Unfold puff pastry on a large sheet of parchment paper. Roll sheet into a 10x12-inch rectangle. Use a sharp knife to score a ½-inch border along pastry edge. Generously prick the scored line and center of pastry with a fork. Transfer pastry on parchment to a baking sheet. Bake for 15 minutes.

    2. Combine goat, ricotta and Parmesan cheeses, lemon juice and green onions in a medium bowl. Spread mixture inside border of warm pastry.

    3. Arrange asparagus spears on top and brush with olive oil. Sprinkle with salt and pepper. Bake for 15 to 18 minutes or until crust is golden brown. Remove from oven and cool slightly on a wire rack before serving.

    Nutrition facts

    Servings

    190 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 10mg
    • Sodium: 260mg
    • Total Carbohydrates: 14g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 6%
    0%
    Iron 10%
    0%
    Calcium 8%

    Recipe Source:

    Balance April 2018