Asparagus Tart with Balsamic Reduction
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 sheet frozen puff pastry, thawed, cut into 4 squares
- 1 bunch, 12-ounces asparagus spears, trimmed, cut into thirds
- 1 cup shredded Gruyere cheese
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup balsamic vinegar
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Step 2
Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
Step 3
Sprinkle Gruyere and Parmesan evenly over the top. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Drizzle with olive oil; season with salt and pepper, to taste.
Step 4
Place into oven and bake until golden brown, about 15-20 minutes.
Step 5
Meanwhile, to make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
Step 6
Serve asparagus tart squares immediately, drizzled with balsamic reduction.
Step 7
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