This is the tart I brought to Candice's bbq on Saturday. Aside from the ends being partially burnt, I think it turned out great and I will definitely make it again with all sorts of variations.
1 sheet puff pastry, defrosted on counter for 40 mins.
1 (15 oz) can white beans3/4 - 1 pound asparagus
6 cloves roasted garlic, minced
juice of half a lemon
olive oil
Heat oven to 400 degrees.
Puree white beans with lemon juice and garlic, drizzle olive oil in as needed.
Unfold pastry and place on sheet of wax paper. Spread white bean mixture over pastry leaving a one inch border around the outsides.
Trim asparagus to fit width of pastry and lay the spears alternately.
Bake in oven until pastry turns golden brown and asparagus is tender. Mine went for about 20 minutes and was on the verge of burning.
Slice into squares and enjoy.
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