![]() Place back in fridge while you prepare remaining ingredients or waiting for oven to come to temperature. Using a pizza cutter or knife trim about 1/2 inch of pastry around edges and fold over outer edge to create a frame. On floured surface roll out puff pastry (if not pre-rolled) into a square or rectangle about 12×12 inches. Preheat oven to 400☏ and line baking sheet with silicon baking mat or compostable parchment paper. Handful of micro greens such a radish or basil, for garnish Westcoast Homes & Design Previous Issuesġ bunch asparagus, trimmed and cut in half.Vancouver Sun Run: Sign up & event info.Tarts can be stored, well wrapped in the refrigerator for up to 4 days. Remove from the oven, allow to cool for 10 minutes before serving. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.īake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through. Press five to six asparagus spears into the cheese. Top with a generous sprinkling of grated cheese. Sprinkle with salt and coarse ground black pepper. Arrange 1 inch apart on the prepared baking sheet.īrush each square lightly with beaten egg. With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle. Gently press each rectangle with your fingers, flattening slightly. Cut each strip in half, creating six equally sized rectangles. Unfold the pastry and slice into thirds at the creases. Most commercially made puff pastry sheets are sold folded into thirds. Unfold thawed puff pastry onto a lightly floured work surface. Line a baking sheet with parchment paper and set aside. ![]() ![]() Place a rack in the center of the oven and preheat oven to 400 degrees F. It’s really the ingredients that shine: all-butter puff pastry, seasonal asparagus, gruyere cheese, coarse sea salt, and ooooh balsamic reduction.ġ sheet frozen puff pastry, thawed but still cold. Either way you prepare this, this recipe is simple, springy, and humbly impressive. You can, however, make one big tart, using one sheet of puff pastry. It’s a good thing this one shot came out spot on. This is me trying to shove this tart into my mouth as quickly as possible. I love an extra sprinkling of salt… because I’m salt greedy. In twenty minutes these bake up like super pastry, asparagus cheese pizzas. I used the trimmings in scrambled eggs the next morning. One of the best parts of this recipe is that it’s just assembly. Gruyere cheese is salty, melty second glue. We’ll use bright green, trimmed raw asparagus for the tarts. Six squares, finger pressed and scored with a pairing knife. It’s simple, satisfying, and smothered in balsamic reduction. Let’s make super simple, mini asparagus tarts. Are you obsessed yet? It’s the spot for food, color, and inspired living. The best place to be inspired by belonging? Pinterest. ![]() There’s something endlessly exciting about that… like everything belongs. It feels like every bit of life can inspire another bit of life. I like baking with asparagus because it reminds me of nature’s beautifully green and imperfect lines. I like dusty blue hair because it makes beauty feel lighthearted and unexpected. I like deep navy blue because it makes me crave the burn of spicy grained mustard. I like super short fingernails because they are just begging to be topped with bold red nail polish. I like black and white striped shirts because they are the perfect compliment to bright pink lipstick. Things I Like Because of Other Things I Like:
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