Recipe Detail

Roasted Asparagus, Tomato and Parmesan Tart

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Number of Servings:


  1. 1 - sheet of frozen puff pastry (10 x 15 inches) thawed
  2. 1/4 cups - sour cream
  3. 2 - Roma tomatoes sliced thin
  4. 1 pounds - asparagus cleaned and trimmed
  5. - salt and pepper
  6. 1 tablespoons - olive oil
  7. 1/3 cups - grated Parmesan cheese plus more for topping (optional)


Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.

Place puff pastry on prepared baking sheet, and use fork to poke holes evenly across surface, stopping a half-inch from edges. Spread sour cream over puff pastry, leaving a half-inch border.

Arrange tomatoes over sour cream and then top with asparagus spears. Season with salt, to taste, drizzle with olive oil, and sprinkle ⅓ cup Parmesan along with some pepper, to taste, over top.

Bake until pastry is cooked through, about 30 minutes.

Top with more Parmesan, if desired, before serving.

Refrigerate any leftovers.


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