Ingredients
-
1 1/2
-
2
-
1
-
1/4
-
1/8
-
2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 375f Line 2 Large Baking Hseets With Parchment Paper. Set Aside. |
|
2
Done
|
in Large Bowl Toss Asparagus With 1 Tbsp Oil, the Herbes, Salt and Pepper. Set Aside. |
|
3
Done
|
Heat Remaining Tbsp Oil in Skillet and Saute Onions Over Med-Low Heat Until Browned and Very Tender, About 20 Minutes. Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Bake at 375 F Until the Pastry Is Puffed and Golden. Brown, 25-30 Minutes. |
|
8
Done
|
Remove from the Oven and Top With Shaved Gruyere and Fresh Ground Pepper If Desired. |
