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This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Put one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream cheese or grated cheese works also), then spread a beaten egg over that. Lay out your asparagus single file (trimmed to the size of the pastry). Sprinkle with nuts and capers if you have some (but it’s fine without as well). Also top with garlic powder, dried herbs (I used herbs de provence), salt and pepper. Bake 15-20 minutes at 375 then cut into squares and serve warm or at room temp. Sometimes I drizzle with a bit of olive oil and more sea salt before eating. Easy, impressive party food (or just dinner tonight!), Enjoy!!

Recipe, photos and illustrations by Erin Gleeson for The Forest Feast