Roasted Asparagus Tart with Lemon Thyme Creme and Crispy Pancetta

Ingredients

• •1 sheet of puff pastry, thawed
• •1 bunch of asparagus, trimmed
• •4 slices of pancetta
• •1/2 cup creme fraiche
• •1 teaspoon lemon zest
• •1 teaspoon fresh thyme leaves
• •1 tablespoon olive oil
• •1/4 cup grated Parmesan cheese
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   On a lightly floured surface, roll out the thawed puff pastry to fit your baking sheet. Transfer the pastry to the prepared sheet and use a knife to score a 1-inch border around the edges without cutting all the way through. Prick the center of the pastry all over with a fork to prevent it from puffing up too much.

3. 3

   Bake the puff pastry in the preheated oven for 10 minutes, or until it begins to turn golden and puff slightly. Remove from the oven and set aside.

4. 4

   While the pastry is baking, prepare the asparagus by trimming the woody ends. Toss the asparagus spears in a bowl with olive oil, salt, and pepper to coat evenly.

5. 5

   Arrange the asparagus spears in a single layer across the partially baked puff pastry. Sprinkle the grated Parmesan cheese evenly over the asparagus.

6. 6

   Bake the tart for an additional 15-20 minutes, or until the asparagus is tender and the pastry is golden brown.

7. 7

   Meanwhile, in a small bowl, combine the creme fraiche, lemon zest, and fresh thyme leaves. Mix well and season with salt and pepper to taste.

8. 8

   In a skillet over medium heat, cook the pancetta slices until crispy, about 3-5 minutes. Remove and crumble into small pieces.

9. 9

   Once the tart is done, remove it from the oven and let it cool for a few minutes. Drizzle the lemon thyme creme over the top and sprinkle with the crispy pancetta.

10. 10

    Cut the tart into squares or slices and serve warm or at room temperature. Enjoy!