1 8 oz package cream cheese, softened
3 large spring fresh thyme, chopped
3 cloves garlic, minced
1 teaspoon fresh black pepper
1 bunch fresh asparagus, bottoms trimmed
1 cup fresh cherry tomatoes, halved or quartered
1 pastry sheet, thawed
Flour, for dusting
Olive oil, for brushing
1. Preheat oven to 350 F. In a medium bowl, combine softened cream cheese, thyme minus a tablespoon to save for garnish, garlic and black pepper.
2. Sprinkle a little flour on your work surface, unfold pastry onto to it and roll it into a rectangle or if easier, a square (the dough should be under 1/4 inch thick). Place dough onto a parchment-lined baking sheet.
3. Brush the pastry edges with water and then fold over each side half an inch and gently press to create a rim. Fill the center with cream cheese mixture, spreading it evenly to the rim. Gently nestle in asparagus and tomatoes and garnish we remaining thyme. Brush pastry edges with olive oil and bake for 20-25 minutes.
4. Use parchment to transfer tart to a cooling rack for 5 minutes before cutting into servings.
Yields: 6-8 Servings
