Asparagus Cheese Tart

Directions

1. Set the oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly on a floured surface. Using a knife, score a 1/2-inch border around the edges (without cutting through). Prick the center with a fork to prevent excessive puffing. Brush the edges with the beaten egg for a golden crust.
3. Bake the pastry for 8-10 minutes until it just starts to turn lightly golden. If the center puffs up too much, press it down gently.
4. Drain and pat dry the bottled asparagus to remove excess moisture.
5. To assemble the tart, sprinkle the shredded Cello Fontal Cheese evenly over the par-baked pastry base. Arrange the white asparagus spears neatly on top. Drizzle with olive oil and season with salt, black pepper, and onion powder. Top with more cheese and green onions.
6. Return the tart to the oven and bake for another 10-12 minutes, until the cheese is melted and bubbly and the pastry is fully golden and crisp.
7. Garnish with more green onions. Slice into squares and serve warm.