Aspragus Mozzarella Tart

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   Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

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   2.

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   Unfold thawed puff pastry onto a lightly floured work surface.

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   Slice into six equally sized rectangles.

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   3.

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   Gently press each rectangle with your fingers, flattening slightly.

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   With a small paring knife, score a 1/4 inch border along the outside edge of each rectangle.

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   Arrange the dough rectangles 1 inch apart on the prepared baking sheet.

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    4.

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    Brush each square lightly with beaten egg.

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    Sprinkle with salt and coarse ground black pepper.

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    Top with a generous sprinkling of grated cheese.

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    Press five to six asparagus spears into the cheese, along with a few mushrooms.

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    Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

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    5.

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    Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.

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    Remove from the oven and allow to cool for 10 minutes before serving.

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    Serve with thick balsamic reduction.

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    For the balsamic reduction:

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    In a saucepan over medium high heat bring ingredients to a rolling boil.

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    Stir until sugar is dissolved and continue to cook until reduced to 1/3 1/4 cup.

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    This is very potent and a little goes a long way.

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    Adapted from Joy the Baker.

* Per serving · 4 servings · Values may vary.