Fromage Blanc, Asparagus, Bacon Tart
5 slices bacon
1 shallot, finely chopped
1 bunch asparagus (cut into 1″ pieces)
1/2 lb. puff pastry (defrosted)
7.5 ounces Bellwether Farms Fromage Blanc
Salt and pepper
1 large egg yolk mixed with 1/2 tsp. water
Preheat oven to 400°F.
In a medium frying pan, cook bacon over medium heat until crisp. Transfer bacon to paper towels.
Pour off all but 1 Tbs. of bacon fat from pan. Add shallots and sauté for about 1 minute.
Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove pan from heat. Crumble bacon into tiny pieces and mix with asparagus and shallots.
On a lightly floured piece of kitchen parchment, roll out pastry to a 10” x 16” rectangle.
Transfer pastry and parchment to a baking sheet.
Using your fingers, pat Fromage Blanc onto pastry, spreading it evenly and leaving a 1-inch border around the edge. Sprinkle asparagus, bacon and shallot mixture evenly over Fromage Blanc.
Season with salt and pepper. Brush edge of tart with the egg wash.
Bake until pastry is golden brown, 20-25 minutes. Let cool slightly and serve warm.