Turkey and Asparagus Spring Tart by: Chef Shahir Massoud


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2 cups leftover Butterball turkey, sliced2 puff pastry sheets, thawed3/4 cup sour cream1 Tbsp Dijon mustard1/2 cup Parmesan cheese, grated1/2 cup Comté cheese, grated (can substitute using Fontina)1/4 cup goat cheese, crumbled1 bunch asparagus, thin2 Tbsp olive oil1 Tbsp thyme, freshly chopped1 lemon, zested


  1. Preheat oven to 400°F.

  2. Roll out one sheet of puff pastry and poke holes all over with a fork to prevent base of your tart from rising too much.
  3. Roll out second sheet of pastry. Cut out some spring flower shapes using cookie cutters and place around the edge of the first sheet to create a border. Alternatively, instead of cutting shapes, cut sheet into a simple rectangular border and place around the edge of the first sheet.
  4. Bake tart base for 10 minutes, then remove and allow to cool slightly.
  5. Mix sour cream and mustard together, then spread onto the bottom of the tart. Top with parmesan, Comté and goat cheese. Evenly layer on leftover turkey. Finish with pencil asparagus and drizzle on olive oil.
  6. Season with salt and pepper to taste, then return tart to oven for another 12-14 minutes.
  7. Remove and garnish with fresh thyme and lemon zest. Enjoy!