Description
A golden and flaky puff pastry tart layered with creamy taleggio cheese and tender asparagus, baked until crisp on the edges and silky in the center, perfect for brunch or a light elegant meal.
Ingredients
Scale
- 1 sheet puff pastry, thawed but cold
- 1 bunch fresh asparagus, trimmed
- 6 ounces taleggio cheese, sliced
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together eggs, heavy cream, grated parmesan, minced garlic, thyme leaves, salt, and black pepper until smooth.
- Place the puff pastry sheet on the prepared baking sheet and score a 1 inch border around the edges without cutting all the way through.
- Arrange sliced taleggio evenly inside the scored border.
- Lay trimmed asparagus spears neatly over the cheese.
- Drizzle lightly with olive oil.
- Pour the egg mixture gently over the filling, staying within the border.
- Bake for 20 to 25 minutes until the pastry is golden brown and the filling is set.
- Remove from oven and let cool for 5 to 10 minutes before slicing.
- Slice and serve warm or at room temperature.
Notes
- Keep puff pastry cold until ready to bake for best rise.
- Do not overload with filling to avoid a soggy base.
- Let the tart rest before slicing for cleaner cuts.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 110mg
