Asparagus Tart

Asparagus Tart
Katie Daniels

1 sheet puff pastry, rolled out, scored, and docked
1 Tbsp. dijon mustard
2 medium onions
2 tsp. olive oil
1/2 bunch pencil thin asparagus
1-2 oz goat cheese
3 slices swiss cheese, cut into small sqares
1 lemon
Salt
Pepper

Caramelize the onions: heat 1 tsp oil in a nonstick skillet, add onions and season with salt and pepper. Sautee until deep caramel brown in color. Set aside.
Arrange puff pastry on a parchment-lined baking sheet [score a 1 inch border,and lightly poke holes with a fork (dock) the center]. Brush the mustard over the pastry, just in the center area. Spread caramelized onions evenly over mustard. Arrange asparagus, alternating ends to tips over onions. Squeeze lemon juice over asparagus, then season with salt and pepper. Arrange swiss squares in a checkerboard pattern over asparagus, then place bits of goat cheese in the open squares. Drizzle everything with olive oil and season once more with pepper. Bake at 400 for 15- 20 min until pastry is brown and cheese is bubbly.