Featured Product: Nancy’s Organic Cream Cheese
Ingredients
Crust
- 15 oz. Prepared Pie Dough, chilled and rolled to about 1/8 inch
Asparagus
- 1 Bunch Asparagus, 4-inch tips only
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 Tbsp. White Wine Vinegar
- Salt and Pepper, to taste
- 2 Tbsp. Fresh Grated Parmesan Cheese, for topping
Filling
- 8 oz. Nancy’s Organic Cream Cheese
- 2 Tbsp. Fresh Grated Parmesan Cheese
- 1 Tbsp. Chopped Fresh Parsley and/or Thyme
- 1 Egg Yolk
- 1 Tbsp. Flour
- Salt and Pepper, to taste
Directions
- Add the olive oil to a sauté pan over medium heat. Once the oil begins to shimmer, add the butter and allow it to melt. Add the asparagus tips and sauté for about 3-5 minutes, tossing intermittently as they begin to brown.
- Add the vinegar, salt and pepper to the pan. Toss and sauté the asparagus tips for 2 minutes more. Remove from the heat and cool slightly.
- To make the filling, mix the cream cheese, egg yolk, flour, salt and pepper in a bowl. Set aside and preheat the oven to 350 degrees.
- Cut the chilled, rolled pie dough into 4 or 5-inch rounds and lightly press them into four non-stick tart pans. Using a fork, poke a few holes in the bottom of each.
- Spoon the cream cheese mixture into the prepared pans with dough and spread it to the edges. Place the asparagus tips on top and sprinkle them with parmesan cheese.
- Bake the tarts for 10-15 minutes before covering the edges with foil. Continue baking for 10 minutes until the fillings have set and the tops are just golden.
- Allow the tarts to cool slightly and serve warm.