Asparagus Puff Pastry Tarts with Gruyere Cheese
Individually wrapped asparagus puff pastries are perfect for Easter dinner or a mother’s day brunch. They are easy to make with the help of premade pastry dough that cooks perfectly golden brown with a delicious buttery flavor.
Servings: 12
Ingredients
- 1 bunch asparagus
- 1 package puff pastry, frozen
- ½ cup gruyere cheese, grated
- 2 ounces goat cheese, crumbed
- ⅛ teaspoon sea salt, divided
- ⅛ teaspoon cracked black pepper, divided
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 425 degrees.
- Wash asparagus under cool water. Pat dry with paper towels. Trim ends from stalk.
- Place asparagus stalks in a bowl, drizzle with olive oil and sprinkle with half of salt and pepper.
- On a clean work surface sprinkle flour. Lay out puff pastry sheet working on 1 sheet at a time.
- Use a rolling pin to roll pastry dough into a thinner square about twice its size.
- Line two baking sheets with parchment paper and spread each pastry square on separate sheets.
- Use a sharp knife to cut each pastry sheet into squares 6 squares for a total of 12.
- Mix together soften goat cheese, Gruyere, thyme leaves and remaining salt and pepper .
- Lay 3 stalks of asparagus diagonally across each pastry square. Spread a small spoonful of cheese mixture on stalks.
- In a small bowl beat egg for egg wash.
- Use a pastry brush to brush each corner of the pastry dough. Careful wrap the asparagus by pulling pastry over and pressing it together. Crimp well with fingers and use egg wash to help seal edges.
- Bake in oven for 12-15 minutes or until asparagus is tender and the pastry has puffed up and become golden brown.
Notes
- Make-ahead instructions: Puff pastry is best served right out of the oven. However you can make this ahead by preparing the pastry up until the final step of brushing the outside with the egg wash. Cover the entire sheet pan with plastic wrap and storing in the refrigerator until ready to bake. I would only recommend to do this one day ahead.