is the ultimate spring brunch. Fresh asparagus and dairy-free cheese are baked on a flaky puff pastry crust until the veggies are tender-crisp, the cheese is melty and the pastry is golden. Gluten-free, dairy-free and vegan.
Puff Pastry | Asparagus Mozzarella | Fontina Avocado Oil Italian Seasoning Garlic Powder | Salt Pepper | Sea Salt
Preheat oven to 400˚ Line a large baking sheet with parchment paper. Set aside. Gently roll puff pastry on a floured surface. Transfer to baking sheet.
Score a smaller rectangle leaving an 1 1/2" border around the edges. Use a fork to prick the inside of the scored rectangle.
Add the grated cheese in the scored rectangle. Arrange the asparagus spears in a single layer. Season and brush the edges with oil or egg wash.
Place the tart in the oven and bake for 15-20 minutes. Remove from oven and sprinkle with parsley. Allow to cool for 5 minutes. Serve and Enjoy!
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