It can be an appetizer, side-dish, snack, or dinner. Use any left-overs for one of the options as well.
Crostata con asparagi, pomodori e formaggio (Italian)
Servi 6 (sei)
Preheat oven to 425F (220C)
1 sheet frozen puff pasty, thawed
1/4 cup (60 ml) organic (dairy-free) yogurt or sour cream
2 Roma tomatoes, sliced thin
1 pound (455 g) organic asparagus, trim the ends
1 Tbs. (15 ml) olive oil
1/3 cup (65 g) (dairy-free) greeted cheese, plus more for topping
ground black pepper to taste or Italian herbs
uno 1. Line rimmed baking sheet with parchment paper.
due 2. Place puff pasty on it and use a fork to poke holes evenly across surface, stopping near the edges.
tre 3. Spread yogurt/sour cream over the pastry, leaving a little border.
quattro 4. Arrange tomatoes over the top.
cinque 5. Add asparagus spears.
sei 6. Season with herbs, drizzle with oil, sprinkle cheese, and pepper.
sette 7. Bake until pasty is cooked through, about 30 minutes.
otto 8. Top with more cheese if you like.
nove 9. Remove from the baking sheet onto a cutting board and slice into desired pieces.
