Looking for a cheesy, easy, Instagram-worthy dish to whip up for brunch or lunch? This Bossa and asparagus tart is absolute perfection and can be customized in so many different ways. Store-bought puff pastry makes it a breeze and the combo of the fresh asparagus and gooey Bossa is *chef’s kiss*.
You can find our cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!
- one wheel of Bossa, sliced into pads
- 4 shallots, thinly sliced
- one egg, beaten
- one tablespoon butter
- one bunch of asparagus
- 1-2 tablespoons dijon mustard
- zest of half a lemon
- one sheet of puff pastry, thawed
- 2 ounces Prairie Tomme, grated
- salt and pepper to taste
Preheat the oven according to package directions for the puff pastry. Roll out the pastry until slightly larger than it started (11”x14” roughly). Transfer to a parchment lined baking sheet. Prick all over with a fork.
While the oven is preheating, saute the shallots in butter until caramelized. Season with salt and pepper. Let the shallots cool. Also get a pot of salted water boiling. Blanch the asparagus for about two minutes before removing them and adding to a bowl of ice water to cool. Drain and set aside.
Brush the pastry with the dijon mustard, leaving a 1 inch gap all the way around. Make sure the shallots are cool before adding them to the pastry – sprinkle all over the pastry, still leaving an edge.
Next add the pads of Bossa on top of the shallots and mustard. Then add the asparagus. Feel free to get creative with the pattern! Finally, top with the lemon zest, grated Prairie Tomme. Before putting it in the oven to bake, brush the edge with egg wash.
Bake for 20-25 minutes or until the crust is golden brown and puffy and the bottom is crisp. Serve warm or at room temperature.