Asparagus and Boursin Tart

Ainekset

Frozen puff pastry

Asparagus

Boursin cheese

Arugula

Herbs

Ohjeet

Pull some frozen puff pastry from the freezer and let thaw until it is easily unfolded. Roast or boil a bunch of asparagus. Chop it into bite-size pieces. Roll out the puff pastry on the back of a sheet pan so the rim doesn't get in the way of your rolling pin. Trim ¾-inch strips from all four sides. Press those on top of the pastry along the edges, so you can make a raised border around the perimeter of the tart. Prick the bottom of the pastry and partially bake in a 350°F oven (on the inverted pan) until it's golden and puffy, about 25 minutes. Remove and press down the center a little, to deflate it. Slather with softened Boursin, cover with the asparagus, and return to the oven for 15 minutes or so, then top with torn arugula and chopped herbs. Let's go!