Spring Asparagus Tarts
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Spring Asparagus Tarts

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/4 cup Dijon-style mustard
  • 18 thin spears fresh asparagus, trimmed
  • 3/4 cup shredded Gruyère cheese

Heat the oven to 400°F.  Line 2 baking sheets with parchment paper. 

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold lines.  Repeat with the remaining pastry sheet.  Brush the pastry strips with the mustard.  Fold over the edges of the pastry strips 1/8 inch on all sides, crimping with a fork to form a rim.

Place the pastries onto the baking sheets.  Prick the pastries with a fork.  Arrange 3 spears asparagus on each pastry.  Sprinkle each with 2 tablespoons cheese.

Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.


Easy Substitution:  You can also use smoked gouda or Fontina instead of the Gruyère.