Asparagus Tart with Balsamic Reduction — Damn Delicious

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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 – 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

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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
  • 1/4 cup balsamic vinegar

Directions:

  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.

Did you Make This Recipe?

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