#BrunchWeek ~ Asparagus Cheddar Tart

Welcome to day 3 of Brunch Week. I'm glad to have you here and excited to share another fantastic brunch recipe with you. Today's incredible tart features Cabot's White Oak Cheddar Cheese. It's rich, buttery, and a lovely choice in this delicious, flaky, impressive dish.

See my kick-off post for the rafflecopter information - there are TONS of great prizes, so make sure to enter!

This is one of those quick, super easy dishes that looks so elegant and tastes like it took quite a bit more time than it actually did. Those are always my favorite! You can change up the cheese if you'd like to your taste preference, and add a drizzle of a balsamic glaze to finish off this beautiful dish before serving if desired.

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D's Books and Cooks.
• Baked S'Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara's Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear's Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love and Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy's Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n' Cooks.
• Sorrel and Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane's Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

Asparagus Cheddar Tart adapted from Hip Foodie Mom

Ingredients

2 sheets frozen puff pastry, defrosted
6 ounces (about 2 1/2 cups) Cabot White Oak Cheddar cheese, freshly grated
1½ pounds medium asparagus, trimmed to fit
1 TBS extra virgin olive oil
Salt and pepper
Balsamic glaze, when serving (optional)

Balsamic Honey Dijon Mustard
1 TBS Honey Mustard
1/2 TBS Dijon Mustard
1 tsp balsamic vinegar

Directions

1. Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, for about 15 minutes.
2. Remove the pastry shell from the oven (it will come out very puffed up and deflate some as it sits), let it sit for a minute or two and then spread on the Balsamic Honey Dijon Mustard on the inside (don't brush the outside edges) using a pastry brush and then sprinkle on the Cabot White Oak Cheddar cheese.
3. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the cheddar cheese, alternating ends and tips. Brush lightly with olive oil, and season generously with salt and pepper. Bake until the spears are tender, 20 to 25 minutes. Remove from oven and let cool for a few minutes. Slice into wedges and serve with a balsamic glaze (if desired).

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.