Asparagus Tarts

Name: Asparagus Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 tarts, 6 serving(s)
Ingredients: 1 1/2 lbs asparagus, trimmed to 6-inch lengths; 2 tablespoons olive oil, divided; 1 teaspoon herbes de provence; 1/4 teaspoon salt; 1/8 teaspoon fresh ground pepper; 2 cups onions, thinly sliced; 2 sheets puff pastry, thawed; 1 egg, beaten; 1 cup gruyere, shaved with veg peeler

Submitted by TinyBubbles

"These pretty, savory tarts are a nice side dish for lunch with soup and salad perhaps, or with a formal dinner, and would be lovely at a brunch."

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photo by Wildflour

Ready In:: 45mins
Ingredients:: 9
Yields:: 6 tarts
Serves:: 6

ingredients

1 ¹⁄₂ lbs asparagus, trimmed to 6-inch lengths
2 tablespoons olive oil, divided
1 teaspoon herbes de provence
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon fresh ground pepper
2 cups onions, thinly sliced
2 sheets puff pastry, thawed
1 egg, beaten
1 cup gruyere, shaved with veg peeler

directions

Heat oven to 375°F Line 2 large baking hseets with parchment paper. Set aside.
In large bowl toss asparagus with 1 Tbsp oil, the herbes, salt and pepper. set aside.
Heat remaining Tbsp oil in skillet and saute onions over med-low heat until browned and very tender, about 20 minutes. Set aside.
On a lighlty floured surface, roll out one sheet of puff pastry to form a 10x15 inch rectangle. Trim a 3-inch wide strip off the bottom side and the right side, (and save pastry strips) to form a 7x12 inch rectangle. Then cut that rectangle into 3 even 4x7 inch pieces.
Brush a 1/2 inch border around the edge of each rectangle with egg. Cut the trimmed strips into 6 1/2-inch pices and use them to form a crust around the edge. Repeat the process with the second sheet so that you have 6 rectangular crusts.
Divide up the onions down the center of each pastry.Neatly arrange the asparagus stalks on each pastry, on top of the onions, tips all facing the same direction.
Bake at 375 F until the pastry is puffed and golden. brown, 25-30 minutes.
Remove from the oven and top with shaved gruyere and fresh ground pepper if desired.

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Reviews

These absolutely ROCKED!!!! WOW!!! Can't wait to make these for company!! (*And as easy as they are to make, they'd make a great brunch or lunch side to go along with soup and/or salad! ;) :) ) Thanks so much!!!! :) Made for the ZWT5! :) (And will be be made many times more!) ;) :)

Wildflour
This was a really good recipe. I made exactly as written for our DD after grad-grad party!! Served it with fresh fruit and spinach salad. Thanks for posting this. Made and reviewed for Zaar Chow Hounds...ZWT5.

Thea

RECIPE SUBMITTED BY

TinyBubbles

La Porte, 53

I live in the Midwest with my husband, cat and two dogs in the 1890's home we have restored. Our favorite spot is the front porch on long summer Sundays, sipping wine and nibbling my latest creation. When not at home, we're off traveling the world, sampling wine and food wherever we go! <br>(although our list of want-to-go destinations still outnumbers the places we've been!) We love to entertain our friends and family and share good food, drink, and great conversation well into the night! <br> <br>I have run my own catering business for the last 8 years or so, and have also worked as an ESL tutor and 911 Dispatcher.

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