Asparagus Tart

1 sheet of frozen puff pastry, thawed and rolled out to 11X17
1 pound of asparagus washed and trimmed
1 cup grated Gruyere
1 cup grated Parmesan
2 large egg yolks
1/4 cup light cream (I used heavy cream, had it on hand)
1/4 tsp kosher salt
1 tsp chopped chives
4 oz crumbled goat cheese  (the original recipe called for 2oz)

1.  Preheat oven to 400.  Roll out the puff pastry and place it on a baking sheet lined with parchment paper.  Prick it all over with a fork and bake it for about 10 minutes, or until lightly brown.  Remove from oven and allow to cool.

2.  Blanch the asparagus in a large pot of salted boiling water. ( I put a good squeeze of lemon juice in the water also).  Cook for about 3-4 minutes and remove to an ice bath.  After they have cooled completely about 5 minutes in the ice bath, place on paper towels to dry.

3.  Blend together the remainder of ingredients except for the goat cheese crumbles, in a bowl and then spread this mixture over the cooled pastry crust, leaving about and inch for a border.  Arrange the asparagus on the mixture and I turned every other spear the opposite direction in a side by side line across the cheese mixture.  After doing this I sprinkled the goat cheese crumbles evenly across the top.  Bake for another 20 minutes or until the crust is golden brown and the cheese mixture has puffed up and the goat cheese crumbles are slightly toasted.


I must tell you I love this tart and I just searched for asparagus tarts and came across a link to 
thenaptimechef.com and this was her recipe that I just tweaked....she has an awesome sight and I encourage everyone to check it out....lots of great recipes and she also has a cookbook and working on her second so please check out......thenaptimechef.com    and enjoy this recipe for the asparagus tart.