Hello spring produce season! All the asparagus, carrots, rhubarb, leeks, onions, and peas. Oh my! I’m Rebecca, the wannabe seasonal eater, registered dietitian, and recipe developer behind the scenes at Nourish Nutrition Blog (https://nourishnutritionblog.com/). I share a variety of quick and easy recipes for busy people that are not only delicious, but nourishing. I believe that food provides more than just nutrition to keep our bodies working, but it’s a vehicle to show love, connect with others, and can be enjoyed. For so many, eating is stressful and brings on feelings of guilt and shame. And that’s not a healthful way to live. There’s so much confusing and conflicting nutrition advice out there and it’s hard to sift through it all. I’m here to help you navigate those waters and eat in a way that enhances your life instead of add stress or frustration.
Out of all these delicious seasonal veggies, I’m honestly most excited about asparagus. Springtime finally means that the asparagus will be tasting great and isn’t super expensive. Finally. But let’s be honest, asparagus is one of those veggies that people either love or hate. As an asparagus lover, I’m excited to share a delicious recipe that even your asparagus questioner can enjoy: a spring asparagus tart made with flaky, buttery puff pastry, swiss cheese, and loads of fresh asparagus stalks.
If you (or someone you’re cooking for) isn’t an asparagus fan, this tart is a fun way to try it. It’s cheesy, fresh, and delicious. This tart is packed with fresh and nutrient dense asparagus, as well as creamy swiss cheese with a fat content that will help you feel satisfied. Many asparagus tart recipes called for at least double the cheese. While I’m a huge cheese fan, I covered each inch with cheese, and found that I didn’t need to add as much as the other recipes called for. I’m all about including enough of an ingredient such as cheese to satisfy me and to serve it’s purpose, but what’s the point of more than what’s necessary?
When it comes to eating tips, one of the first things I tell my clients is to focus on adding foods instead of removing them. Most people could eat more vegetables for example, so finding delicious and simple ways to add more vegetables to what you’re already eating is a great way to do that. This tart is a fantastic way to get extra veggies in, and to do it deliciously.
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Spring Asparagus & Swiss Tart
This tart is packed with fresh and nutrient dense asparagus, as well as creamy swiss cheese with a fat content that will help you feel satisfied.
- 1 sheet puff pastry (thawed for 30-40 minutes prior)
- 1 1/2 cups shredded Swiss cheese
- 1 large bunch asparagus
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt and pepper to taste
Heat oven to 400 degrees.
Prepare the puff pastry. Remove from freezer at least 30 minutes prior to making the tart. Once pastry is thawed enough to open up, lay flat on floured surface and roll out to be 11” x 16”. Cut off uneven pieces.
Transfer rolled-out pastry to large baking sheet (preferably one without sides as those may be too small). Puncture puff pastry with a fork. This will allow steam to release while baking, and ensure that it doesn’t rise too much. If it rises too much, it’ll be difficult to place the cheese and asparagus on top.
Cook tart without anything on it for 7-10 minutes, or until lightly browned and edges start to rise. While tart is baking, slice the ends off asparagus.
Remove puff pastry from oven once lightly browned. Spread cheese onto tart, place 2-3 layers of asparagus spears over cheese, top with olive oil. Sprinkle salt and pepper over asparagus. Cook for another 15-20 minutes, or until asparagus is tender and pastry is golden brown.
Remove from oven, squeeze lemon juice over asparagus and cut into 8+ equal slices. Serve.
- Make sure to dry asparagus well after washing it. If it’s got any moisture on it, the cheese and puff pastry will get soggy.
- Serve with a green salad and protein for dinner, or slice into smaller pieces to serve as an appetizer. Tart is best warmed, but can be served chilled or at room temperature.
- You can also crack eggs over the tart ~10 minutes before it will be done cooking. This would be a great full meal.