Asparagus Tart

Makes 8 pieces

1 bunch asparagus, ends trimmed

1 teaspoon olive oil

6 ounces cream cheese, room temperature

1 large egg

½ teaspoon salt

¼ teaspoon black pepper

1 sheet puff pastry, thawed

egg wash one egg beaten with a pinch of salt

1/4 cup pistachios

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

Place the asparagus and olive oil in a bowl and toss to coat. Season lightly with salt and pepper. Set aside.
Mix the cream cheese and egg until smooth; add the pesto, salt, and pepper and combine until smooth.
Unfold the thawed puff pastry on a lightly floured surface and roll it into a 10-inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a pizza wheel, cut the long edges of the dough into 1-inch strips. Eggwash the long edges of the dough and top with the two cut pieces.
Add cream cheese mixture, and using an offset spatula, spread the mixture until the edges.
Top the cream cheese with the asparagus spears arranging them parallel.
Brush the border/edges with an egg wash.
Strew with pistachios.
Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.
Remove from the oven, cut into 8 squares, and serve warm.

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