Like the Savory Asparagus Tart, this one is to die for. I think that pretty much sums it up.
INGREDIENTS:
1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
1/2 a bunch of asparagus
1 large tomato, thinly sliced
5 mushrooms, thinly sliced
1 C Daiya mozzarella
2 Tbs olive oil
1-1/2 tsp truffle oil
DIRECTIONS:
Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11×7″ baking sheet. Don’t worry about getting it perfect—you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up:
Layer on the cheese, then the tomato:
Next, layer on the mushrooms and the steamed asparagus:
Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!
- 1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
- ½ a bunch of asparagus
- 1 large tomato, thinly sliced
- 5 mushrooms, thinly sliced
- 1 C Daiya mozzarella
- 2 Tbs olive oil
- 1-1/2 tsp truffle oil
- Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11x7" baking sheet. Don't worry about getting it perfect---you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up.
- Layer on the cheese, then the tomato.
- Next, layer on the mushrooms and the steamed asparagus.
- Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!
