Flakey Asparagus Tart with Truffle Oil

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This week I received an email from a friend in Belgium bragging about asparagus season. And, yeah, it’s asparagus season here too – but there is nothing better than white Belgian asparagus served the Flemish way. Take my word for it!

Anyway, if you want to take advantage of asparagus season, here is a super simple recipe that is fit for a meal with a nice salad or fresh fruit. For an extra splurge, I drizzled my tart with white truffle oil. Hello, decadent.

Flakey Asparagus Tart with Truffle Oil 

  • 1 bundle, asparagus, trimmed
  • 1 large log, herbed goat cheese
  • 1 package of phyllo dough (defrosted!)
  • 4 tablespoons, melted butter
  • 1 tablespoon, white truffle oil

Preheat the oven to 400 degrees. On a parchment paper lined cookie sheet, layer phyllo dough and brush with butter in-between each layer. Be careful – this stuff is fragile! After about 10 or 12 layers (or however many you’d like), smear (or mash!) the goat cheese on top of the dough. Press the asparagus on top of the cheese. Bake for about 30 minutes – until dough is brown and flakey and asparagus is tender.

While hot, drizzle with white truffle oil. Cut into squares and enjoy!

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