Asparagus Tart
What You Will Need
Ingredients
- 1 sheet puff pastry, thawed
- 1 bunch asparagus, tough ends trimmed
- ½ cup Parmesan cheese, shredded
Seasoning
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Sauce Mix
- 3 cups gruyere cheese, shredded
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 tsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. Dijon mustard
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/yuvq_qfoeNs
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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In a large bowl, combine the gruyere, Lee Kum Pure Sesame Oil, Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Minced Garlic, and dijon mustard.
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Use a rolling pin to gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Dock (prick all over) the puff pastry with a fork.
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Spread the gruyere mixture over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other.
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Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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