Asparagus Tart with Balsamic Reduction
This is one of the easiest appetizers ever made, and it looks so elegant and sophisticated!
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.