Tomato and Asparagus Tart
From Jared Alvey, Tavern 1883, Canmore
1 sheet butter puff pastry (Pascal’s Patisserie), thawed in the fridge overnight
- extra-virgin olive oil
- 1/2 lb. asparagus
- salt and pepper
- 5 oz. aged gouda cheese, grated
- 2 heirloom tomatoes, different colours
- 1 large organic egg for each serving
- baby arugula
- 1 t. balsamic crema (available at specialty food stores)
Preheat the oven to 400°F. Roll out the puff pastry to 1/8-inch thick. Place it on a baking tray or pizza stone and prick it with a fork. Lightly brush with olive oil. Trim the bottoms from the asparagus, lightly coat with olive oil and season with salt and pepper. Lay the asparagus on the pastry. Sprinkle the gouda over the asparagus and pastry. Bake for about 15 minutes, or until the asparagus is tender and the pastry has browned around the edges.
While the tart is baking, thinly slice the tomatoes, lightly brush them with olive oil and season with salt and pepper. Fry the eggs to your liking and set aside. When the tart comes out of the oven, cut it into 4 servings and top each serving with the tomato slices, then with an egg. Garnish with arugula and drizzle balsamic crema on each plate, if desired.
Serves 4 as an appetizer or as a light supper with a salad.