Tarts! Asparagus, Brie and pine nuts & Heirloom Tomato

Ingredients:
Frozen puff pastry  
Brie cheese
1 egg, beaten
Asparagus
Pine nuts
Salt & pepper to taste
Garlic powder & dried basil
Olive oil

Instructions:

Line a cookie sheet with parchment paper.
Put 1 puff pastry sheet on top of the sheet.
Let it defrost slightly, spread out slightly to thin it out and then pinch the ends to make it have more of a crust at the rim.
Spread the Brie over the dough evenly. Brush the beaten egg mixture over the entire thing.
Lay out your asparagus single file on top of the pastry. You can trim them slightly if they are too long.
Add the pine nuts on top.
Sprinkle over the garlic powder, dried basil, salt & pepper.
Bake in the oven at 375 for 15-20 minute until the crust looks slightly browned.
Finish with a drizzle of olive oil.

For the Tomato Tart

For the tomato tart, do the same process but use shredded mozzarella cheese instead of the Brie and thinly sliced heirloom tomatoes instead of the asparagus. I like to use different color heirloom tomatoes (yellow, orange and red) to make it look pretty :) Also to finish this one off, chop some fresh basil and put it on top once it’s cooled.