Asparagus & Pesto Tart

Summer is a time for eating outside. Enjoying the long days. Soaking up all the Vitamin D possible.

It's also a time when the plants go nutters.

My basil plant recently decided that life was so good that it wanted to take over the entire patio. I wasn't about to give up my sunny spot, so I had to make pesto. Take that basil plant.

I made a pesto with 2 cups of basil leaves, 1/4 c. of chopped pistachios, and some olive oil. You can buy your pesto to make this recipe, if you don't have a massive basil plant. 

And the best place for pesto? A summer tart!

Start off with the puff pastry you find in the freezer section. Thaw it. 

Then take a rolling pin and roll it out a bit. Using a sharp knife, cut a 1 inch border around the edges. Go almost all the way through the pastry, but leave it still attached. Take a fork and poke lots of holes in the middle area. Go all the way to the corners. 

Spread the middle section with pesto and sprinkle with just a wee bit of shredded mozzarella. You could use gruyere or any other fancy cheese if you want.

Take your asparagus and slice them into thirds - long ways. Layer the slices onto the tart.

Add a few roasted red pepper slices. 

Put the tart in the oven at 425 degrees for 15-18 minutes, or until it's golden brown around the edges.

Use a pizza cutter to slice into pieces.

 Serve to your adoring fans!

Asparagus & Pesto Tart

Serves 4

1 sheet frozen puff pastry, thawed

1/3 c. pesto (or more/less depending on how you like it)

1/2 c. shredded mozzarella cheese

5 stalks of asparagus

Roasted red peppers

Preheat your oven to 425 degrees. While the oven is preheating, leave your puff pastry to thaw on the counter.

Unfold the pastry and roll it out with a rolling pin until it's a bit larger and thinner. Place on a ungreased cookie sheet.

Using a very sharp knife, make a 1 inch border all the way around the pastry sheet, but don't cut all the way through. Go down as far as you can, leaving the border still connected to the middle. 

Take a fork and poke all the way through  the middle part, all over the middle part. Be sure you get the corners. 

Spread a thin layer of pesto all over the pastry. Top with a thin layer of cheese.

Take your asparagus and slice, long-ways, into 3 pieces. The should look like thin asparagus ribbons or noodles.

Place your asparagus ribbons/noodles on the tart and add a few roasted red pepper strips as you like.

Put in your 425 degree oven for 15-18 minutes until golden brown.