Asparagus Tart

20 Min.
40 Min.
8
Ingredients
8
ounces asparagus, cut into 1-inch pieces
8 ounces asparagus, cut into 1-inch pieces
4
ounces cream cheese, softened
4 ounces cream cheese, softened
8
ounces goat cheese, softened
8 ounces goat cheese, softened
1
large egg, beaten
1 large egg, beaten
2
teaspoons Better Than Bouillon® Roasted Garlic Base
2 teaspoons Better Than Bouillon® Roasted Garlic Base
1
teaspoon Better Than Bouillon® Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Seasoned Vegetable Base
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
1
sheet puff pastry, thawed
1 sheet puff pastry, thawed
Directions
  1. Preheat the oven to 400°F.
  2. On a lightly floured surface, roll the puff pastry into a 13-inch square. Carefully transfer the puff pastry to an 8-inch tart pan. Press the pastry into the bottom and sides of the pan, trim off the excess. Using a fork poke holes all over the pastry and place in the freezer for 10 minutes.
  3. Bring a large stockpot filled with water to a boil. Add the asparagus and cook for 3 minutes. Drain the asparagus and set aside.
  4. Remove the tart pan from the freezer and place directly into the oven and bake for 10 minutes. Carefully remove the pan from the oven and set aside.
  5. Add the cream cheese, goat cheese, egg, Roasted Garlic Base, Seasoned Vegetable Base, and pepper to a large bowl. Using a hand mixer fitted with the beaters, whip the mixture on medium speed for 2-3 minutes, scraping down the sides.
  6. Using a spatula, spread the mixture evenly into the baked tart shell. Arrange the asparagus evenly over the top of the mixture.
  7. Place the tart pan directly into the oven and bake for 25 minutes. Carefully remove the pan from the oven and let rest 10 minutes before serving.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base

Recently Viewed