Spring brings luscious announcements in the form of various shades of green vegetables. Spring vegetables’ taste is uncontested whilst in season. The green house is no match for God’s nature. The convenience of puff pastry strikes again. These delicious tarts don’t need a recipe at all, just a simple adaptable guideline to personalize it to your taste. Thawed puff pastry is piled high with cheese and asparagus spears. A sprinkling of salt and freshly ground black pepper ensues, with a final light drizzle of olive oil before being baked to a puffy, flakey, cheesy perfection.
6 squares of 5 inch puff pastry
1 cup grated gruyere (or other cheese)
250g baby asparagus spears (about 24)
salt and pepper
olive oil, to drizzle
Preheat oven to 425F.
Score within about a centimeter from the edges of the puff pastry squares to create a sort border or frame.
Poke the inside area with a fork to prevent from rising during baking.
Divide the grated cheese to with the scored borders of each pastry square.
Cut the baby asparagus in half and arrange about eight half spears on top of the cheese.
Sprinkle with salt and some freshly ground black pepper, and finish of with a light drizzle of olive oil.
Bake for 25 to 30 minutes until the borders have puffed and the center is golden.
Let sit for 5 minutes at room temperature before consumption.