Ingredients
- 1 sheet puff pastry, thawed
- 2 medium Yukon Gold or Russet potatoes, thinly sliced
- 1 bunch asparagus, trimmed
- ½ cup shredded Gruyère or Parmesan cheese
- ½ cup ricotta or cream cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper. Using a knife, lightly score a 1-inch border around the edges (without cutting all the way through).
In a small bowl, mix the ricotta (or cream cheese) with the garlic powder, thyme, salt, and black pepper. Spread this mixture evenly over the puff pastry, leaving the scored border uncovered.
Thinly slice the potatoes using a sharp knife or a mandoline for even thickness. Arrange them in slightly overlapping layers over the cheese mixture, covering the surface evenly.
Trim the tough ends from the asparagus and arrange them over the potatoes. You can lay them in a decorative pattern or place them parallel across the tart.
Drizzle the olive oil over the potatoes and asparagus. Brush the outer edges of the pastry with the beaten egg to create a golden, crispy crust.
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the potatoes are tender. If the potatoes need more time, cover the tart loosely with foil and bake for an additional 5 minutes.
Once baked, sprinkle the tart with shredded Gruyère or Parmesan cheese and let it rest for 5 minutes before slicing. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g