Asparagus Tarts Recipe

Ingredients for Asparagus Tarts

• 1 pound asparagus spears
• Olive Oil
• Herbes De Provence
• 1/2 teaspoon salt
• Fresh Ground Pepper
• 1 medium onion, thinly sliced
• 2 sheets puff pastry (14.1 ounces each)
• 1 large egg, lightly beaten
• 1/4 cup shaved Gruyere cheese (optional)

How to Make Asparagus Tarts

1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. In a large bowl, toss 1 pound asparagus spears with 1 tablespoon olive oil, 1 tablespoon chopped fresh herbs (such as thyme and chives), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add 1 medium onion, thinly sliced, and sauté until browned and very tender, about 20 minutes.
4. On a lightly floured surface, roll out one sheet of puff pastry to a 10x15 inch rectangle.
5. Trim a 3-inch wide strip from the bottom and right side, creating a 7x12 inch rectangle. Cut this rectangle into three 4x7 inch pieces.
6. Brush a 1/2-inch border around the edge of each rectangle with 1 large egg, lightly beaten.
7. Cut the trimmed strips into six 1 1/2-inch pieces and use them to create a crust around the edge of each pastry rectangle.
8. Repeat steps 7-9 with the second sheet of puff pastry to make a total of 6 tart shells.
9. Divide the caramelized onions evenly among the 6 pastry shells.
10. Arrange the asparagus spears neatly on top of the onions in each tart shell.
11. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
12. Remove from oven and top with shaved Gruyere cheese (about 1/4 cup total) and freshly ground black pepper, if desired. Serve warm.