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Asparagus Tart with Balsamic Reduction

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

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

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
  3. 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.
  4. Place into oven and bake until golden brown, about 15-20 minutes.
  5. 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.
  6. Serve asparagus tart squares immediately, drizzled with balsamic reduction.