Shelly's Recipe

ASPARAGUS TOMATO PESTO CHEESE TART

Category: Quiche and Savory Tarts / Tartlettes

1 sheet frozen puff pastry, defrosted
1/4 cup pesto (homemade or store-bought)
16 to 20 asparagus spear (the thin ones if you can find them)
1/2 cup cherry tomatoes, halved
1/2 cup feta, crumbled
1/2 cup shredded mozzarella

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

On a lightly floured work surface, unwrap pastry dough and slightly roll out to an even rectangle. take a pizza cutter and cut into four equal rectangles. To make things easier, separate rectangles and place on baking sheet so you can prepare pastries right on baking sheet.

On each pastry spread 1 to 2 tablespoons of pesto leaving 1/2-inch border. Then top pastry with 4 to 5 asparagus spears, tomatoes, and both cheeses. Bake pastries for 20 to 25 minutes until lightly golden. Cool for 5 minutes and serve warm.