The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer.
My one fear was that the pine nuts might burn being in the oven as long as it took to cook the asparagus through and puff pastry until brown. I chose to add them at the halfway mark, which might have been erring on the cautious side.
The recipe would likely work well for other vegetables like cherry tomatoes.
Recipes, art and photography from Erin Gleeson’s “The Forest Feast: Simple Vegetarian Recipes from my Cabin in the Woods” used by permission.
This story "'The Forest Feast': Asparagus Tart with Brie" was written by Alix Wall.