SPRING TART RECIPES

Steps:

• Preheat oven to 425°F.On a sheet of parchment paper, roll puff pastry out to a 10x15-inch rectangle. Wet the edges with water and fold over 3/4 inch of the pastry along each edge. Trim off a small amount along each outer edge. Prick the inside of the puff pastry all over with a fork. Transfer the pastry, parchment paper and all, to a heavy baking sheet.Bake in preheated oven for 10–12 minutes, or until golden. Remove from oven.Spread the par-baked pastry with cream cheese and pesto. Top with shredded cheese, then asparagus, peas, prosciutto, and pepper to taste. Be careful with adding any salt as the cream cheese, pesto, Parmesan, and prosciutto are all quite salty.Return to oven and bake until the pastry is cooked through and the asparagus is tender-crisp, about 10–15 minutes. Remove from oven and allow to cool for 5 minutes before slicing and eating.Method for cooking the puff pastry adapted from Coley Cooks and idea for the tart from Zen Can Cook's Spring Pizza.

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. " }
• {"@type": "HowToStep","text": "On a lightly floured surface, roll the puff pastry to an 11-inch square. Place on the parchment paper; lightly brush with the egg. Reserve 2 teaspoons of the egg and place the remaining egg in the food processor with the cottage cheese; process until smooth. " }
• {"@type": "HowToStep","text": "Spread the pesto over the puff pastry to within 1-inch of edges; spread the cottage cheese mixture over the pesto. " }
• {"@type": "HowToStep","text": "Top with the asparagus, tomatoes, bell pepper and peas; sprinkle with the Gruyere cheese. Fold the edges of the puff pastry over the filling to create a rustic 1-inch crust; brush with the reserved egg. " }
• {"@type": "HowToStep","text": "Bake for 25 to 30 minutes or until puffed and golden brown." }