Asparagus Tart

1 sheet frozen puff pastry, thawed
2 cups shredded cheese
1 pound asparagus
1 tbsp olive oil
1 tbsp fresh thyme leaves
Salt and pepper to taste

Heat oven to 400°F. Prepare baking sheet with parchment paper. Roll out puff pastry into 16- by 10-inch rectangle; trim uneven edges. Place on baking sheet. Using knife, lightly score pastry dough one inch from edges. Using a fork, pierce dough inside markings at ½-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven and sprinkle with shredded cheese. Trim bottoms of asparagus spears to fit crosswise inside pastry shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, sprinkle with thyme leaves and season with salt and pepper. Bake until spears are tender, about 20 minutes.

Puff Pastry Swirls

4 ready-rolled puff pastry sheets
1¼ cups grated Cheese
2 sprigs fresh rosemary, chopped

Heat oven to 375°F. On lightly floured work surface using rolling pin, roll out pastry sheets into rectangles about 20 by 10cm each. Mix cheese, rosemary and pepper. Spread mixture over puff pastry sheets.

Roll up each pastry rectangle from short end. Press edges firmly together to seal roll. Slice each roll into three-centimetre thick slices. Place face down on baking sheet and bake about 15-20 minutes.

Note: To allow pastry swirls to rise more, don’t roll out pastry with rolling pin. Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimetres in diameter; adjust baking time as needed until done.

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