Asparagus and Brie Tart

I have amazing friends. Period.  This recipe is just an example as one of my favorite girl friends just show up one day with the book, “The Forest Feast” by Erin Gleeson ( She knows my love of cooking, and this book is full of very enticing photos of vegetarians foods.  This recipe I made for cooking club, finger foods, and it was a real crowd-pleaser.

1 sheet of puff pastry, defrosted. 
4 ounces brie, sliced
1 egg, beaten
1 bunch baby asparagus, trimmed
3 tablespoons capers, rinsed
1 tablespoon Italian Herbs
salt and pepper

Preheat oven to 375 degrees. 

Lay out defrosted puff pastry sheet on a cookie sheet.  Punch the edges to make it seem like a crust. 

Spread sliced brie over puff pastry. (you can also try cream cheese or any grated cheese or your choice.)  

Spread beaten egg over that. 

Lay out asparagus in columns.   

Sprinkle capers, Italian herbs, salt, and pepper over top.  

Bake for 15-20 minutes until pastry is puffed and tart is golden.  

(Drizzle olive oil over and more sea salt – option) 

Slice and serve! 

Original Recipe:

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