Prep time: | Cook time: | Total time: 15 min| Yield: 4 Servings size: 1 quarter | Calories per serving: 540 gr| Fat per serving: 40 gr | carbs per serving: 33 gr | protein per serving: 15 gr
1 sheet of puff pastry about 6 by 6 inches
1 egg white
in a small bowl whipped with 1 tablespoon water
10 spears of asparagus, blanched
3 oz cream cheese
3 oz blue cheese
4 cherry tomatoes quartered
2 tablespoons red onion chopped
a few fresh dill sprigs (optional)
Cut 1 inch strips off the sheet. This will be come your sides.
Place the the center on a greased baking sheet then lay the sides on top of the center and fold the sides over, this builds them up to hold the filling. I rolled the corners into little balls of dough and put them back on.
Brush the pastry with the egg white. Bake at 400 degrees for 15 minutes to brown.
Spread the egg and cheese mixture in the center. Then lay the asparagus in a row on top. Top with chopped red onion and cherry tomato quarters.
Bake the tart for 20- 25 min at 375 degrees till set.
Top with fresh snipped dill weed. Cut into quarters and serve.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food