1 sheet puff pastry, thawed

asparagus spears, fresh, washed and trimmed

2 cloves garlic, crushed

1/8 cup EVOO (ahem)

red pepper flakes, a pinch

Grated Parmesan cheese and grated Italian blend, (who measures, I ask?)

Heat oven to 400°. Heat oil, garlic and pepper flakes over med heat about 3 minutes til fragrant. Roll out puff pastry just enough to work all the cracks and wrinkles out. Cut in 1/2 down the middle.

With the edge of a knife, score around both pieces about 1 inch from the edge. Poke the middle section with tines of fork to prevent bubbling up. Brush lightly with oil. Bake about 10-12 minutes. Remove from oven and sprinkle with Italian blend cheese. Lay asparagus across the middle section, brush with more oil and be sure to collect some of the garlic bits. Sprinkle top with Parm cheese and return to oven to bake about 20 minutes til golden brown. Makes two lovely tarts.


2 Comments Add yours

  1. Chris says:

    Quite an evolution for The Jolly Green Giant.

  2. Chris says:

    P.S. You made two tarts and I know you only ate one. Where is the other one……ahem, I’m still waiting………….

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