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Source: Campbell's Recipes
Tagged With: 6 servings
Meyer Lemon-Asparagus Galette
This light and flaky puff pastry crust is beautifully topped with asparagus spears tossed with Meyer lemon juice and olive oil and sprinkled with Parmesan cheese.  It's very simple to prepare but makes a lovely presentation.
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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3/4 cup grated parmesan cheese
1 pound thin asparagus spears, trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon cracked black pepper
Juice and grated zest from 1 Meyer lemon or 1 medium lemon




Heat the oven to 400°F.  Unfold the pastry sheet on a baking sheet.  Using a sharp knife, score a line 1/2-inch inside the edge of the pastry sheet to form a border.   Prick the pastry sheet inside the border with a fork.
Sprinkle half the cheese on the pastry sheet inside the border.  Place the asparagus in a large bowl.  Add the oil, black pepper, lemon juice and lemon zest and toss to coat.  Arrange the asparagus on top of the cheese, stacking to fit, if needed.
Bake for 20 minutes or until the crust is golden brown.  Sprinkle with the remaining cheese before serving.
Ingredient Note: If you have thicker asparagus spears, slice them in half lengthwise before using in this recipe.
Serving Suggestion: Turn this recipe into a light supper by draping thin slices of proscuitto or thinly sliced cooked ham over the baked tart.





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