1/2 Photos of 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.
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- 1Heat oven to 375°F Line 2 large baking hseets with parchment paper. Set aside.
- 2In large bowl toss asparagus with 1 Tbsp oil, the herbes, salt and pepper. set aside.
- 3Heat remaining Tbsp oil in skillet and saute onions over med-low heat until browned and very tender, about 20 minutes. Set aside.
- 4On 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.
- 5Brush 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.
- 6Divide 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.
- 7Bake at 375 F until the pastry is puffed and golden. brown, 25-30 minutes.
- 8Remove from the oven and top with shaved gruyere and fresh ground pepper if desired.
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Nutritional Facts for Asparagus Tarts
Serving Size: 1 (279 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 624.2
- Calories from Fat 383
- Total Fat 42.5 g
- Saturated Fat 12.2 g
- Cholesterol 55.0 mg
- Sodium 390.1 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 4.2 g
- Sugars 4.4 g
- Protein 15.6 g
The following items or measurements are not included:
herbes de provence