Oh I just get so excited when I see gorgeous asparagus starting to show its face in the grocery stores this time of year. Pair some seasonal spears with some tomatoes and cheese and you have ingredients that shine in this simple yet so impressive puff pastry tart! It’s perfect for breakfast or brunch or cut up small as an appetizer. It’s easy and quick to prepare and always a hit! I used mozzarella cheese and Parmesan as the base of the tart, but you can easily use Gruyère, fontina or spread the base instead with ricotta, or Boursin cheese. The possibilities are endless! . **And before you ask about the stems, they are purely there for aesthetic reasons. I don’t often find them in the store with the stems on but when I do, I keep them attached because I find them beautiful 🤷🏻‍♀️ I simply lift them off before serving. I was an art major in college, used to teach art… Food is one big art project to me😉… stems and all🍅 . . Asparagus Tomato Tart . . 1 sheet frozen puff pastry ...