Asparagus Tart with Balsamic Reduction

Name: Asparagus Tart with Balsamic Reduction
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry; 1 bunch; 1 cup shredded gruyere cheese; 2 tablespoons grated parmesan; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; ¼ cup balsamic vinegar

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Course
Appetizer
Cuisine
Vegetarian

Asparagus Tart with Balsamic Reduction

Iris Warren

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This is one of the easiest appetizers ever made, and it looks so elegant and sophisticated!

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Ingredients

Servings

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

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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.