Asparagus and Russian Cheese Tart
1 package of puff pastry, thawed and rolled to 10"x18"
1 bunch of young asparagus
2 slices Russian cheese (Swiss will also work)
2 T. Trader Joes aioli garlic mustard sauce
2 T. sour cream
Preheat oven to 400°
Cut your rolled pastry in half to make 2 10 x 9 sheets and dock the center with fork to withing a 1/2" of the edge.
Place on lined baking sheet and bake for 10 minutes.
Blanch asparagus in boiling salted water for 1 minute and move to an ice bath.
Mix the aioli and sour cream and add a few grinds of pepper.
Dry the asparagus well.
Remove pastry from the oven and press the center down with a spoon to make a well.
Place on slice of cheese into each pastry well and top with aioli mix.
Arrange the asparagus in well and top with a few grates of Parmesan cheese.
Bake for 12 minutes more.
Serve hot, cold, or room temp.