Ingredients for Asparagus Tarts
- 1 pound asparagus spears
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (such as thyme or chives)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium onion, thinly sliced
- 2 sheets puff pastry, thawed
- 1 large egg, lightly beaten
- 1/4 cup shaved Gruyere cheese
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How to Make Asparagus Tarts
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 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.
- 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.
- On a lightly floured surface, roll out one sheet of puff pastry to a 10x15 inch rectangle.
- 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.
- Brush a 1/2-inch border around the edge of each rectangle with 1 large egg, lightly beaten.
- 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.
- Repeat steps 7-9 with the second sheet of puff pastry to make a total of 6 tart shells.
- Divide the caramelized onions evenly among the 6 pastry shells.
- Arrange the asparagus spears neatly on top of the onions in each tart shell.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and top with shaved Gruyere cheese (about 1/4 cup total) and freshly ground black pepper, if desired. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
61g
Carbs
15g
