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1 pkg. Puff Pastry
1/4 cup Pecorino Romano (or Parmesan)
1/2 bunch asparagus (blanched, cut into 1/2 in. pieces)
3 radishes (thinly sliced)
2 cups arugula
6 cloves roasted garlic (smashed)

1/4 cup picked mint leaves
1/2 cup picked parsley leaves
1/4 cup shelled pistachios
1 clove garlic, raw
1/2 lemon, zested
1/3 cup Pecorino Romano
1/2 cup olive oil
Salt and pepper to taste


  1. Preheat oven to 400°F.

  2. Unroll refrigerated Puff Pastry on enclosed parchment paper and place on a baking sheet. Fold over ends slightly to form a crust. Use tines of fork to press down. Also poke several holes in the middle of the dough.

  3. Blind bake dough for 15 min. (halfway through baking use a fork to push down center of dough.)

  4. To make homemade pesto, combine mint, parsley, pistachios, raw garlic, lemon zest, 1/3 cup of cheese, and olive oil in a food processor. Add salt and pepper to taste. (Or use 3-4 Tbsp. of your favorite store bought green pesto instead.)

  5. Spread pesto on baked dough. Top with asparagus, arugula, radishes, roasted garlic and shredded Pecorino. Cut and serve.

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