Asparagus Tarts – a delicious recipe with lengths, olive oil, salt, fresh ground pepper, onions, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0F Line 2 large baking hseets with parchment paper. Set aside.
2
In large bowl toss asparagus with 1 Tbsp oil, the herbes, salt and pepper. set aside.
3
Heat remaining Tbsp oil in skillet and saute onions over med-low heat until browned and very tender, about 20 minutes. Set aside.
4
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
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
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
Bake at 375 F until the pastry is puffed and golden. brown, 25-30 minutes.
8
Remove from the oven and top with shaved gruyere and fresh ground pepper if desired.
184
kcal
Calories
10
g
Fat
18
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs asparagus, trimmed to 6-inch lengths, 2 tablespoons olive oil, divided, 1 teaspoon herbes de provence, 1/4 teaspoon salt, and more.
Yes, Asparagus Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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