20-25skinny asparagus stalks, trimmed, cleaned, and dried
1 5.2ozcontainer of Boursin cheese, garlic and herb flavor
1sheet puff pastry, defrosted
1egg, beaten
kosher salt
baking or olive oil spray
Instructions
For the caramelized onions:
In a large heavy bottomed skillet over medium heat, add the olive oil
Add the sliced onion and sprinkle with a pinch of salt
Turn the heat down to low and sauce the onions for about 45 minutes, stirring every so often. The caramelization happens low and slow so don't try to rush it. You'll know they are done when they are golden brown and silky looking. Set aside
For the tart:
Preheat your oven to 400°F
Unfold the puff pastry and roll it out just slightly
Place it on a sheet pan that is lined with parchment paper
Using a sharp knife or a pizza cutter, score a 1/2'' line around the perimeter of the tart creating a border that will be the "crust"
Pierce the inside box of the puff pastry all over with a fork so it won't puff up so much in the oven
Brush with pastry all over with the egg
Bake for 8 minutes. Cool. The pastry will not be completely cool yet
Take the Boursin cheese out of the fridge to soften while the pastry is cooling
When the pastry is cooled, spread a layer of cheese in the in middle leading up to the crust edge
Spread a layer of the onions on top of the cheese
Arrange the asparagus on top of the onions. You can do this is some obsessive compulsive way like I did, or you just lay them straight. Whatever works for you.
Spray the asparagus with a little oil and top with a pinch of salt. Bake for another 15-20 mins, or until your asparagus are crispy and the pastry is golden.
RAWR!
Notes
Try to find thin asparagus, they cook faster.You can definitely use other soft cheeses, I just like this one from Boursin.