Asparagus Tart

• total time: 12 minutes

Ingredients

2 teaspoons olive oil

Kosher salt

1 sheet (rectangle) puff pastry

2 tablespoons Dijon mustard

2 cups Sargento® Shredded Whole Milk Mozzarella Natural Cheese

Hollandaise, for serving

Chives, minced, as garnish

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, toss the asparagus with the olive oil and kosher salt.

Add the puff pastry to the parchment. Run a knife on the puff pastry, creating a 1-inch border. I like to do this so the center doesn't puff up too much. Score the center of the puff pastry. Brush it with the Dijon mustard.

Add the Sargento® Shredded Mozzarella to the center of the puff pastry, in an even layer. Arrange the asparagus side by side. Brush the edges of the puff pastry with egg wash. Transfer to the oven to bake for about 10-14 minutes, until the edges are golden brown, and the cheese is melty.

Transfer to a cutting board and slice up. Garnish with some hollandaise sauce if you like. And a sprinkling of chives.