Ingredients
1 sheet Puffed Pastry, thawed
Oven Roasted Asparagus (see recipe below)
About 2-oz aged Gouda, shredded
1 tablespoons puréed roasted garlic
½ cup Heavy Cream
salt to taste
Preparation
BASIC VINAIGRETTE 3 TBSP Vinegar (white, red wine or a combinations) 1 tea Dijon Mustard Pinch Salt & Pepper ½ tea Granulated Garlic ¼ tea honey hot sauce ½ cup Canola oil
Place all ingredients in a mason jar, cover & shake
Refrigerator until ready to use
OVEN ROASTED ASPARAGUS 2 to 3 tablespoon of the Basic Vinaigrette About 1 LB Asparagus, washed & ends snapped off
Place asparagus on a sheet pan
Spoon the vinaigrette over the prepared asparagus, toss to coat
Roast in a 375° oven until fork tender, approximately 5 minutes on each side *
In a heavy sauce pan, over medium high heat reduce the heavy cream, stirring constantly, reduce to about ¼ cup, about 5-10 minutes
Add puréed garlic, stir to combine
Season to taste
Cool 20 minutes & sauce thicks
Perheat oven to 400°
Place puffed pastry on a parchment lined sheet pan
With a fork, dock the center of the puffed pastry, leaving a 1" boarder
Pour cooled cream sauce mixture into the center of the puffed pastry, leaving boarder
Arrange asparagus on top of the cream sauce
Bake for 10 minutes Sprinkle tart with shredded cheese & bake an additional 7 to 10 minutes until golden brown & cheese has melted
Cool slightly before serving
