Friday, May 2, 2014

Asparagus Tart with Balsamic Reduction

This was a hit at Easter, so I thought I would share.
1 Package of Puff Pastry (thawed)

1 (4 ounce) package Rondel cheese with herbs, room temperature
1 small bunch of  Asparagus cleaned and trimmed
2 T. Olive Oil
1 t. Sea Salt
1/2 C. Balsamic Vinegar

Line a baking sheet with foil and lightly grease.  Place 1 sheet of puff pastry on the pan and bake at 450 degrees for 15 minutes until lightly browned.  Carefully remove to a serving platter and cool.

Toss asparagus with olive oil and sea salt on the backing pan and lay out in a single layer.  Roast at 450 degrees for 12 to 15 minutes until slightly tender.

Reduce the balsamic in a small pan until halved.

Spread the cheese on the puff pastry then top with the roasted asparagus.  Drizzle the balsamic reduction over the top.  Cut into 2 to 3 inch squares and serve

Suggestions:  Cut the asparagus into bite size pieces for easier eating.  You could also cut the puff pastry into individual portions before baking.

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