Excuse me! You must make these for dinner tonight! Or for a pre-dinner snack. Or just because it’s Friday and you want to celebrate the weekend!
I made them on Sunday for lunch and we killed them in seconds.
Mmm… and if it weren’t for the balsamic reduction drizzled on top I don’t think I woulda devoured them as quickly as I did!
Do it! Just splurge a little this weekend!
Adapted From: Joy the Baker
1 sheet frozen puff pastry, thawed
flour for dusting
1 egg, beaten
1 1/2 cups grated Gruyere cheese (I used Swiss cause that’s what I had!)
1 pound slender asparagus, trimmed and cut to fit pastry
salt and ground black pepper
balsamic reduction, optional
Preheat oven at 400 degrees F. Line a baking sheet with parchment paper.
Unfold puff pastry on floured work surface. Using a pizza cutter, cut along each folded crease making three long rectangles. Next, cut each rectangle in half now having six square-rectangle pieces. Using a small paring knife, score a 1/4″ border along each pastry piece. Place on lined baking sheet and brush lightly with egg. Sprinkle with salt and ground pepper to taste. Top with a small heaping of cheese trying to stay in the border. Now, press 4-5 asparagus spears into cheese. Brush with olive oil and sprinkle with more salt and ground pepper.
Bake for about 20 minutes, until pastry is golden brown and asparagus is cooked through.
Drizzle with balsamic reduction and shove one in your mouth!
Makes 6 small tarts.