Comments on: Asparagus, Tomato & Feta Puff Pastry Tart

By: Deirdra Strangio

Deirdra Strangio — Sun, 11 Sep 2011 19:18:56 +0000

Another way to deal with soggy bottoms is to place them on a wire rack in the oven.

By: maezie

maezie — Thu, 09 Sep 2010 04:42:44 +0000

Tastes great! I added carmelized onions and it was a nice touch. Only complaint, the feta was a bit dry but it could have been because I used reduced fat. Next time I might try goat cheese. Thanks for a great new meal to try!

By: strandfamily

strandfamily — Sun, 11 Apr 2010 18:47:13 +0000

This was excellent and easy-peasy! It will be a go to recipe every spring when the fresh asparagus is available.

By: songchilde

songchilde — Fri, 09 Apr 2010 03:06:07 +0000

I just finished eating these and they were super fast and delicious! I couldn’t figure out how to fit the asparagus on the tart, as my asparagus were too long (I think I was supposed to trim them even more than I did, but I didn’t want to waste any asparagus), so I just roasted them separately and served them on the side and called it dinner. Great flavors and loved how the puff pastry stayed crisp. Thanks!

By: cookincanuck

cookincanuck — Mon, 05 Apr 2010 16:56:35 +0000

Well done! You did a great job. I’m glad you enjoyed them.

By: femfreq

femfreq — Sat, 03 Apr 2010 20:33:52 +0000

This was so easy to make and amazingly delicious! Here is a photo of how mine turned out: http://www.flickr.com/photos/22577152@N04/4487138563/

By: cookincanuck

cookincanuck — Fri, 02 Apr 2010 23:44:41 +0000

Thanks, Trish. This makes a great appetizer, brunch dish, or light lunch.

By: Trish in MO

Trish in MO — Thu, 01 Apr 2010 16:14:21 +0000

Ohhh yes.. a definite keeper!