Spring Asparagus Tart – Ripple Foods

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Spring Asparagus Tart

Spring Asparagus Tart

Makes: 8 servings

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Ingredients:

1 sheet of vegan puff pastry, thawed according to package directions
1 pound asparagus, woody ends removed
8 oz. dairy-free herbed cream cheese, softened
1 tablespoon Ripple Original Half and Half
salt and pepper

Directions:

Preheat oven to 400º F.
Place the puff pastry on a large piece of parchment paper and use a rolling pin to roll out into a 10-inch x 16-inch rectangle.
Score a 1-inch border around the pastry with a sharp knife. Using a fork, poke holes all over the center of the rectangle.
Bake the pastry 15 minutes, or until lightly golden.
In a small bowl, combine the cream cheese and Half and Half. Stir until smooth and spreadable.
Spread cream cheese mixture in the center of the puff pastry, leaving the one-inch border.
Place asparagus spears in a row on top of the cream cheese. Sprinkle with salt and pepper.
Bake 25 minutes, or until golden brown.
Remove from oven, slice, and serve warm.

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