If you liked what you saw on NutriFocusRD’s Instagram on Monday then get excited… I’m sharing the recipe below!! Thanks Just a Taste for inspiring this delicious and nutritious meal!!!
Life is short… Eat Good Food!!!
ASPARAGUS & GOAT CHEESE TART:
Recipe Inspired By: Just a Taste
4 Large eggs
1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry dough
2 Tablespoons olive oil
2 teaspoons minced garlic
3/4 pound asparagus spears, ends trimmed and spears cut into 1/2-inch pieces
10oz bag of Organic Frozen Peas
Crumbled goat cheese
4-5 Green Onions, Diced
Allow the eggs and frozen puff pastry to sit at room temperature for 30 minutes.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Blanch asparagus and frozen peas to keep a vibrant green color to the vegetables. Place vegetables in boiling water for 1-minute and immediately place in ice water. Dry off vegetables before sautéing.
Once the puff pastry has thawed, use a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the baking sheet then prick it several times with a fork. Bake it for about 10 minutes, or until it’s lightly golden brown. Remove it from the oven.
Add the olive oil to a large sauté pan set over medium heat. Add the garlic, asparagus and peas to the pan and cook, stirring, for 2 to 3 minutes until the garlic is golden brown. Season the mixture with salt and pepper then transfer it onto the baked puff pastry, spreading it evenly within the edges.
Break the eggs, one at a time, into a small dish then carefully pour each egg onto the tart, spacing them evenly apart. Sprinkle each egg with fresh black pepper then bake the tart for 12 to 14 minutes just until the egg whites are completely cooked and no longer translucent.
Remove the tart from the oven, sprinkle it with the crumbled goat cheese, chopped green onions. Slice and serve the tart immediately.
Recommend serving with organic arugula and sweet potato salad topped with shaved Parmesan and leftover asparagus and pea mixture!