Try this Delicious and Simple Asparagus Tomato Tart

Photo by Rebecka Evans | 

Asparagus tomato tarts are one of my go-to offerings for family gatherings. This particular recipe has thousands of applications, from savory to sweet, making this dish a real showstopper.

The key to making this pastry tart sing with flavor is a high-quality cheese like creamy burrata, gruyere, or fontina to compliment the Everything Bagel Spice Blend. In fact, I’ve fallen in love with this seasoning and now use it on “everything,” myself!

Chef’s Tip: Use pre-made puff pastries so you can cut the tart into various sizes for individual servings. Depending on your preference, you’re also able to serve the dish at room temperature.

Asparagus Tomato Tart

Serves: 6-10 | Prep Time: 10 minutes | Cook Time: 35 minutes

  • 1 lb fresh asparagus, rinsed and trimmed
  • 1 large heirloom tomato, sliced
  • 1 sheet frozen puff pastry, thawed
  • 2 tbsps olive oil, divided
  • 2 tbsps Everything Bagel Seasoning (or to taste)
  • 2 cups shredded gruyere or fontina cheese, or a mix of both
  • 2 4-oz balls Burrata cheese in water, drained
  • 6 poached eggs
  • 3 tbsps fresh basil, chiffonade (sliced)
  • ½ tsp fresh black pepper
  • ¼ tsp salt
  • ¼ cup thick balsamic vinegar, garnish
  1. Preheat oven to 400F.
  2. Partly cook trimmed asparagus in ½ inch boiling water for three minutes. Remove to a paper-lined plate and pat dry.
  3. On a lightly floured surface, roll thawed puff pastry into 16×12 rectangle then transfer to a parchment-lined baking sheet.
  4. With a sharp knife, score from the edge to mark the rectangle. Use a fork to pierce dough inside the marks at half-inch intervals to keep the pastry from rising too high during the first bake.
  5. Brush pastry evenly with olive oil. Be sure to brush the edges!
  6. Sprinkle the entire surface evenly with Everything Bagel Seasoning.
  7. Bake pastry for 10-15 minutes. Remove pastry from the oven.
  8. Coat the baked pastry with half of the cheese and arrange asparagus in a single layer over the cheese.
  9. Place sliced heirloom tomatoes over the asparagus. Season with pepper and salt, then finish by adding the remaining shredded cheese over the vegetables.
  10. Bake for 10 minutes. Remove from oven.
  11. Tear burrata balls into several pieces and place evenly over the top of the tart.
  12. Bake an additional five minutes, or until burrata is just soft.
  13. While pastry is cooking, poach six eggs to soft center and drain on a paper-lined plate.
  14. Remove pastry from the oven. Garnish with the eggs on top of the asparagus, cheese, and tomatoes and drizzle with more olive oil.
  15. Dress with a fresh chiffonade of basil. Cut into wedges and drizzle with balsamic vinegar.

Serve and enjoy all of the tart’s incredible flavors!

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