Asparagus and Cheese Tart (with Garlic Confit)

2 servings

½ sheet puff pastry thawed

<a href="https://www.extraforavocado.com/garlic-confit/">10 large confit garlic cloves smashed and whole </a>

½ bunch asparagus tough ends trimmed

½ cup gruyere cheese shredded or crumbled (vegan cheese works fine as well)

small handful fresh thyme

a sprinkling of flaky sea salt and fresh black pepper

1 tbsp. honey or maple syrup

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Preheat oven to 400 degrees F and line a baking sheet with parchment paper (lightly greased).
Use a rolling pin to gently roll out puff pastry. Aim for a rectangle, roughly the same size as a standard baking sheet. Transfer to the parchment-lined baking sheet. Score the edges of the puffed pastry (around 1/2 - 1 inch ) and poke holes into the puffed pastry with a fork throughout.
Add garlic confit and fresh thyme pieces to the puffed pastry. Randomly crushed some pieces of garlic and leave another whole.
Arrange asparagus spears as you please, have fun and get creative. Just stay within the scored border.
Now add the cheese (stay within the border).
Bake the tart for 25-30 minutes or until the crust is golden brown and quite puffed up.
Serve immediately as desired, into triangles, squares etc. Highly recommend serving with honey!