Elegance on a platter for most any meal; this tart is almost ridiculously simple to toss together! And tasty, too!
The secret(s) are…
Frozen puff pastry (fantastic stuff!).
Blanched Asparagus (make ahead and stash in the fridge).
Oven Roasted Grape Tomatoes (also make ahead and stash in the fridge).
Now, if you want to grit your teeth a bit and make an already lovely dish a bit… well, lovelier, then, by all means take the extra step I did and toss a batch of Cuban style Medianoche Mayonnaise together the day before you plan to make the tart – the flavor really develops as the mayonnaise rests.
But! Your everyday favorite plain mayonnaise will work a treat here, too, so, no worries.
•1 cup mayonnaise
•1/4 cup Italian dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, too taste)
If you plan on using Medianoche Mayonnaise, make it the day before by whisking or blending the mayonnaise, dressing, and hot sauce together, then stash in a covered bowl in the fridge to allow the flavor to develop.
When you are ready to make the tart, heat your oven to 400º and line a rimmed baking pan with parchment paper. I happen to have a 13×9 baking pan that works a treat here, but the more usual “Half Sheet” baking pan will work as well.
Roll out the thawed puff pastry sheet on the parchment paper in the pan and roll the edges up and over to make a rim.
Brush the pastry with about three tablespoons of mayonnaise, then top evenly with the blanched asparagus, cheese, basil, Seasoned Salt, the black pepper, and the Aleppo pepper.
Bake in the hot oven for 20 minutes, then top with the roasted tomatoes and return to the oven for another ten minutes, until the tomatoes are heated through, the cheese is melted, and the edges are nicely golden brown.
Remove from the oven, let rest for a few minutes, then slice and serve warm or at room temperature.