Asparagus & Mushroom Tart

  • 2 tbsps.. Feiges Sunflower Oil
  • 1 medium sliced spanish onion
  • 1 1/2 cup sliced mushrooms
  • 1 large minced garlic glove
  • salt and pepper to taste
  • 1 pound trimmed asparagus
  • 1 puff pastry sheet, rolled for 9x13
  • 4-5 tbsps. Feiges German Caesar
  • 1/2 cup parmesan (preferably fresh)
  • 5 slices of cooked and chopped bacon

 

Over medium heat add oil and onion and saute until caramelized, about 15 minutes. Remove onions and set aside. Using the same pan fry the mushrooms until they are brown. Return the onions and add garlic, cook for 1-2 minutes. Remove from heat and season with salt and pepper. Spread a generous amount of Feiges German Caesar onto the pastry and lay the asparagus in single layers about 1/4 inch apart. Top with mushrooms and onions and cheese and bacon. Bake at 400 for 15-20 minutes or until pastry is golden brown. Let stand on wire rack for 5 minutes before cutting and serving.