Delicious and insanely easy to make, this tart looked incredible and tasted incredible. I was excited to see another fun recipe with puff pastry and cheese, similar to Tomato Tartlets, this was another dish that was worth the oven waiting time. Inspired by recipes from Martha Stewart, I got this recipe from the food blog Hip Foodie Mom, she had added the mustard and balsamic glaze to the dish. You could, however, omit those as the balsamic glaze gave it a sweet tang to the bites. I could barely taste the mustard, but that was alright, since the dish was so good that that part didn't matter. And not to mention, you got a serving of vegetable along with it. So whether it would be for an appetizer or side dish, definitely give this recipe a try; it was delicious.
8 servings, or 16 small appetizers
- 2 sheets frozen puff pastry, defrosted
- 1 to 2 tbsp honey dijon mustard with balsamic vinegar (or just dijon mustard)
- 7oz (about 3 cups) Gruyere cheese, freshly grated
- 1 1/2 lb medium asparagus, trimmed
- 1 tbsp extra virgin olive oil
- salt and pepper
- balsamic glaze, when serving
- Preheat oven to 400. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to make a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, for about 15 minutes.
- Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard) and then sprinkle on the Gruyere cheese.
- Trim the bottom of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Brush with olive oil, season with salt and pepper. Bake until the spears are tender, for about 20 to 25 minutes. Remove from oven and let cool for a few minutes. Slice and serve with balsamic glaze.