ASPARAGUS TARTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Asparagus Tarts image

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

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

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.

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.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #side-dishes     #vegetables     #french     #european     #dinner-party     #asparagus     #brunch