Definitely impressive, these Cheesy Asparagus Tarts are made with common ingredients and are super simple to prepare!Cheesy, flaky, and ready in less than 30 minutes!
¼cuplight cream cheesesoftened to room temperature
3slicesprovolone cheese
½lemonjuiced (or 1 ½ tablespoons juice)
Instructions
Preheat the oven to 425 degrees.
Drizzle 2 teaspoons of olive oil on a medium or large rimmed baking sheet. Add the trimmed asparagus, sprinkle with salt, and toss until covered in oil and salt.
Roast the asparagus for 5 minutes, or until it is bright green (it won't be cooked through yet). Remove from the oven and let cool to the touch. Keep the oven on at 425 degrees Fahrenheit.
While the asparagus roasts: line a large baking sheet with parchment paper. Gently unfold the puff pastry on a clean surface and slice into 6 even rectangles, roughly 4 x 6 inches.
Move the puff pastry rectangles to the parchment paper-lined baking sheet. Using a sharp knife, very lightly draw a ½-inch frame around the edges of each tart, being careful not to cut through the pastry.
In a small mixing bowl, stir together the dijon mustard and softened cream cheese together until smooth. Spread 2 teaspoons of the mixture onto the interior rectangle of each pastry.
Cut the pieces of provolone cheese in half. Place 1 piece of cheese on top of the cream cheese on each tart.
Layer 2-3 asparagus spears on top of each piece of cheese.
Bake the tarts for 10-12 minutes, or until the pastry has puffed up and the cheese is bubbling and golden brown around the edges.
Remove the tarts from the oven and squeeze or sprinkle with lemon juice. Let the tarts cool until comfortable to the touch and serve!
Notes
1. Leftover tarts last 2-3 days covered in the refrigerator but they are best enjoyed fresh. 2. Trim the asparagus by gently bending the bottom of the spears. It will naturally snap off where the woody base starts. 3. You can also make this recipe with fresh broccoli florets or zucchini slices. Pre-roast as directed for the asparagus. 3. Gruyere, muenster, fontina, or even gouda cheese can work as substitutes for the provolone cheese.
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