This tart is fairly simple yet super delicious and impressive. It can be sliced like a pizza and served as an appetizer or with a green salad for brunch or lunch. This is also very versatile. You can leave the egg out altogether for vegans and change up the cheese to fontina, ricotta or goat cheese depending on your preference.
-1 sheet puff pastry, thawed
-1 small wheel or wedge of brie with the rind cut off and cheese slliced
-1 egg, beaten
-1 bunch asparagus, trimmed
Cover a sheet pan in parchment. Place puff pastry on parchment and roll the dough out a little in each direction. Fold in each of the sides at about an inch to form a crust. Spread slices of brie inside of the crusts. Pour beaten egg over the crust and brush over edges. Lay asparagus over egg mixture. Sprinkle with salt and pepper. Bake at 375 for 20 minutes, or until dough is puffed and golden. Cool 5 minutes and serve.
