- 1 sheet of puff pastry
- 1 large egg white beaten with 1 tbsp. water, for egg wash
- 4 oz. cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced or pressed
- 2 tsp. minced fresh basil
- 1 tsp. minced fresh rosemary
- Salt and pepper, to taste
- 1 tbsp. milk
- About 6 spears skinny asparagus
- Thinly sliced radish
- Shelled peas
- 1 scallion, thinly sliced
- 1 carrot, peeled and coarsely shredded
- Microgreens or additional fresh herbs, for garnish
step 1: Show Images
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll the puff pastry sheet into a 12 x 12-inch square. Transfer to the prepared baking sheet. Use your hands to press down the center of the puff pastry dough, leaving a thicker ¾-inch rim around the edge for the crust. Lightly brush the sheet of puff pastry with the egg wash. Layer a second sheet of parchment paper over the puff pastry, then fill the center indentation with baking beads to weigh it down. (Dried beans or rice also work.) Bake until well puffed and beginning to brown, about 24 minutes total. Remove the baking beads and parchment and bake about 4-5 minutes more, until golden brown. Transfer the baking sheet to a wire rack and let cool completely before proceeding.
step 2: Show Images
Transfer the cooled puff pastry to a serving platter. In a small bowl, combine the cream cheese, Parmesan, garlic, basil, and rosemary. Season with salt and pepper to taste. Add in the milk and stir the mixture together until creamy and evenly combined. (This can also be done in a small bowl of a food processor.) Spread the cheese mixture in an even layer over the puff pastry.
step 3: Show Images
Trim away the woody ends of the asparagus and chop into 1-inch pieces. Blanch in a small pot of boiling water for 30 seconds. Remove immediately with a slotted spoon and let cool. Layer the asparagus, radish, peas, scallion, carrot, and microgreens over the tart. Slice into squares and serve.