Ditch the motherboards and cookies. Eat close to this much more refreshing and nutritious snack instead! With spring weather noticed that you begin working, you should?enjoy fresh ingredients and lightweight flavors? This asparagus, cherry tomato, and feta tart is the solution to snacking woes. You could make it inside of sixty minutes with only a bit of prep. Actually sounds like the very best style of recipe, right?

This light, flaky tart is constructed from whole wheat grains puff pastry and topped with vegetables and seasonings that inspire Mediterranean flavors. Simply saut the veggies, reveal the dough, end it with whisked egg and feta cheese, and bake till golden brown! ?Doesn’t that sound simple? Your entire family will delight in these crispy treats.

Ingredients

• 1 tablespoon essential olive oil
• 1 red onion, thinly sliced into strips
• 1 sheet whole-wheat puff pastry, thawed
• 10 to 15 asparagus spears
• 1 cup cherry tomatoes, decline in half length wise
• 2 eggs
• 1/2 cup reduced fat crumbled feta cheese
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper

Instructions

1. Preheat oven to 450 degrees.
2. In a sizable saute pan, heat oil over medium high temperature. Add the onion and cook, stirring occasionally for 15 minutes, or until onion sets out to soften. Remove from heat and place aside to cool down the.
3. Dust a clear work surface with flour and roll the puff pastry dough to 1/8 inch thick resulting in 9X11 in proportion. Position the dough using a parchment lined baking sheet.
4. Top the dough while using onions, leaving 1 inch space along at the edges.Fold the fir inch edge in two to develop height down the fringe of the tart. There should now just be 1/2 inch of space along side edge.
5. Line the asparagus over the onions top with the tomatoes. Whisk the eggs well and pour over the surface of the asparagus. Sprinkle with feta cheese.
6. Bake for 25 minutes, or till the pastry is puffed and golden. Get rid of the tart from your oven and sprinkle with salt and pepper. Let the tart cool for a few minutes before cutting into 6 pieces.