Easy 5-Ingredient Asparagus Tart

Preheat oven to 400°F or 200ºC. Line a cookie sheet with parchment paper.

Optional step: Bring a large pot of water to a boil. Add trimmed asparagus and blanch for 30 seconds then immediately drain.

Sprinkle some flour on your work surface then unfold the thawed puff pastry roll it into a 10 by 12-inch rectangle. Transfer rolled out pastry sheet to the lined cookie sheet. Use a sharp knife, score a rectangular border about 1 inch from the edges. This will create puffed edges for the tart when baked. Prick the center of the pastry with a fork (so that it does not puff up) then bake it for 10 minutes.

Remove the par baked pastry from the oven and sprinkle with shredded mozzarella and Parmesan cheeses. Arrange the blanched asparagus spears on top of the cheese. Brush pastry and asparagus with the olive oil then, sprinkle with salt and pepper (or Italian seasoning).

Return the tart to the oven for 20 more minutes or until pastry turns golden brown, cheese is melted and asparagus looks roasted. Remove the tart from the oven, sprinkle some more Parmesan (optional), slice and serve.