Fustini's Oils and Vinegars
Parmesan-Asiago & Asparagus Tart

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Parmesan-Asiago & Asparagus Tart


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Parmesan-Asiago & Asparagus Tart

Submitted by Lori Martenson, Fustini's Holland


  • 1 sheet puff pastry, thawed in the fridge for at least 30 minutes
  • Fustini’s Parmesan-Asiago Spread
  • 1/2 pound fresh asparagus, preferably thin spears
  • 1 egg plus 1 tablespoon water, beaten


Step 1. 

Preheat oven to 375 degrees.  Place puff pastry on a parchment-lined baking sheet.  Unfold pastry, gently pressing seams together. Score a shallow one-inch border around the pastry with a sharp paring knife, making sure to not cut through the pastry.  Spread 1/2 jar of Fustini’s Parmesan-Asiago Spread inside the one-inch boarder, all the way to the inside edge of the scored boarder.  Brush outside, the one-inch border with beaten egg and water.  Place asparagus spears on top of Fustini’s Parmesan-Asiago spread, staying inside the one-inch border.  Place baking sheet in preheated oven on the middle rack for 20-22 minutes, rotating pan halfway through.  Finish with freshly grated Parmesan, if you choose.  Can be served warm, but also delicious at room temperature.

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