Carrot Ribbon and Asparagus Savory Tart

Serves 4 – 6

Ingredients:

2 large carrots. You want carrots with girth.
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 – 10 small cherry tomatoes, halved
¼ C sweet white onion sliced very thin
½ C grated parmesan cheese
3 -4 T good olive oil
1 ½ t kosher salt
1 t black pepper
Handful of Italian parsley, chopped finely
1 sheet of puff pastry, thawed

Method:

• Preheat oven to 425 degrees F.
• Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss.
• Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.