ASPARAGUS TARTS
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.
Provided by TinyBubbles
Categories Vegetable
Time 45m
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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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Hanif Malangi
[email protected]Overall, I thought these tarts were just okay.
Precious Sauli
[email protected]These tarts are a bit too rich for me.
Rodgers Mutethia
[email protected]The filling was a bit too runny for my taste.
Kirti Kaushal
[email protected]I'm not sure what went wrong, but my crust turned out soggy.
Fanele gcina
[email protected]These tarts are a great way to get kids to eat their vegetables.
Wavamunno Irene
[email protected]I used a gluten-free pie crust and these tarts were still amazing.
Zaniii Queen
[email protected]I added some chopped bacon to the filling and it was delicious.
Cole Maynier
[email protected]These tarts are a great way to use up leftover asparagus.
RajkumarDhar Bapon
[email protected]I love that these tarts can be made ahead of time. It makes them perfect for busy weeknights.
Bahadur Pathan
[email protected]I've made these tarts several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Md Hgfgjk
[email protected]These tarts are perfect for a light lunch or dinner. They're also great for picnics or potlucks.
Brandon Hodges
[email protected]I made these tarts for a brunch party and they were a big hit. Everyone loved them!
Sajjad ahmed
[email protected]I'm not a huge fan of goat cheese, but it worked really well in these tarts. It added a nice tanginess that balanced out the richness of the filling.
Edward Saydee
[email protected]These tarts are so easy to make, and they're always a crowd-pleaser. I love that I can use fresh or frozen asparagus.
Serenity Raker
[email protected]I've never been a huge fan of asparagus, but these tarts changed my mind. The combination of flavors and textures was amazing.
Mitsy Garcia
[email protected]These asparagus tarts were a hit at my last dinner party! The flaky crust and creamy filling were perfect, and the asparagus was cooked to perfection.