Asparagus Tomato Pesto Cheese Tart

This past Sunday was a super rainy day here in South Florida.  Usually I’m not a fan of rainy days, but Sunday I welcomed the rain.  I was in the mood for rain for some reason.  Maybe because we were in desperate need of rain or maybe it was because the sound of the rain seemed comforting in ways?  The only sounds you could hear was the rain falling outside and with the girls quietly napping in their beds I thought what better but to cook.  And cook I did!  I was on a roll when I quickly realized I didn’t have lunch.  I took a quick peak in the refrigerator and saw I had asparagus and a defrosted puff pastry.  I love puff pastry and I’m amazed how many different things you can do with it.  You can go sweet or savory.  As tempted as it was to go sweet I went for savory so I could use up the fresh asparagus I had.  I grabbed the asparagus, puff pastry, some homemade pesto, cheese and tomatoes and this puffy tart was created in minutes.  In the end it was a great treat on a rainy day.

We are back to sunny and blue skies here in South Florida, but I think I would welcome a rainy day again soon.  But instead of cooking I may crawl up and catch up on my book next time.

Asparagus Tomato Pesto Cheese Tart

Print Recipe

1 sheet frozen puff pastry, defrosted

1/4 cup pesto (homemade or store-bought)

16 to 20 asparagus spear (the thin ones if you can find them)

1/2 cup cherry tomatoes, halved

1/2 cup feta, crumbled

1/2 cup shredded mozzarella

Instructions:

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

On a lightly floured work surface, unwrap pastry dough and slightly roll out to an even rectangle.  take a pizza cutter and cut into four equal rectangles.  To make things easier, separate rectangles and place on baking sheet so you can prepare pastries right on baking sheet. 

On each pastry spread 1 to 2 tablespoons of pesto leaving 1/2-inch border.  Then top pastry with 4 to 5 asparagus spears, tomatoes, and both cheeses. 

Bake pastries for 20 to 25 minutes until lightly golden.  Cool for 5 minutes and serve warm.