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Asparagus Tarts

Asparagus Tarts

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 6

  • 1 1⁄2 lbs asparagus, trimmed to 6-inch lengths

  • 2tablespoons olive oil, divided

  • 1teaspoon herbes de provence

  • 1⁄4 teaspoon salt

  • 1⁄8 teaspoon fresh ground pepper

  • 2cups onions , thinly sliced

  • 2sheets puff pastry, thawed

  • 1 egg, beaten

  • 1cup gruyere, shaved with veg peeler


  • 01

    Heat oven to 375°F Line 2 large baking hseets with parchment paper. Set aside.

  • 02

    In large bowl toss asparagus with 1 Tbsp oil, the herbes, salt and pepper. set aside.

  • 03

    Heat remaining Tbsp oil in skillet and saute onions over med-low heat until browned and very tender, about 20 minutes. Set aside.

  • 04

    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.

  • 05

    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.

  • 06

    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.

  • 07

    Bake at 375 F until the pastry is puffed and golden. brown, 25-30 minutes.

  • 08

    Remove from the oven and top with shaved gruyere and fresh ground pepper if desired.



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