Asparagus Tart with Balsamic Reduction
This is one of the easiest appetizers ever made, and it looks so elegant and sophisticated – perfect for any occasion!
Happy Monday! I hope you all had a great weekend. My weekend consisted of 670 miles of driving to and from San Francisco in a span of two days, a late night showing of Iron Man 3 on Saturday night, and a friend’s law school graduation in which I was an hour late to, causing me to rush and trip up the stairs in the auditorium in front of an entire crowd. All in all, other than the mortifying fall to my face in front of hundreds and hundreds of people, it was an awesome weekend.
But instead of dwelling on the most embarrassing moment of my life, let’s talk appetizers. I’m not sure about you but I don’t have the time to slave away in the kitchen when cooking for others. I barely have time to shower. So when I can make an elegant and sophisticated appetizer effortlessly in just ten minutes, I’m all in.
That’s where this tart comes in. Using thawed out puff pastry, you can have a gorgeous, cheesy asparagus tart with the most oh-so-flaky crust in minutes. And when you drizzle on that balsamic reduction, your guests will think you spent hours on this appetizer!
Asparagus Tart with Balsamic Reduction
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
- 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.
- Place into oven and bake until golden brown, about 15-20 minutes.
- 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.
- Serve asparagus tart squares immediately, drizzled with balsamic reduction.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I just made this recipe and the puff pastry did not cook all the way through. Very soggy on the bottom and very well done on top. Should Imhave rolled out the puff pastry to make it thinner. The favors are delicious but I can’t serve it this way. Any suggestions?
Mary, it may be best to extend cooking time as needed to ensure that the puff pastry cooks through completely.
I thought of that, but then was hesitant of going past the 20 min. time as the top was already becoming really done, not quite burned, but pretty dark. Will try your suggestion of extending cooking time the next go-around. Thanks.
great idea and it’s looking so good. I like your recipes:)
Pingback: Easy Dessert: Salty and Sweet Caramelized Figs - Start With Four Walls
I’m planning to make this tonight to bring to a party where I’ve been asked to provide a non-dessert appetizer. One question: where do you use the grated parmesan. I see it listed in the ingredients, but not mentioned in the instructions.
Hope to find out before my party!
You can add the grated Parmesan with the Gruyere.