Asparagus and Bacon Puff Pastry Tarts – Urban Meadow
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yields
8
Directions
- Preheat your oven to 400°F
- Roll out the puff pastry sheet on a lightly floured surface, and cut it into squares
- Blanch the asparagus in boiling water for 1-2 minutes until slightly tender. Immediately transfer them to ice water to stop the cooking process. Pat the asparagus dry and set aside
- Place the puff pastry squares on a baking sheet lined with parchment paper. Leaving a small border, layer each square with crumbled bacon, a few asparagus spears, and a sprinkle of shredded cheese. Season with salt and pepper to taste
- Carefully fold the edges of the puff pastry over the toppings to create a border
- Brush the edges with beaten egg to give the pastry a golden finish
- Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the puff pastry is golden brown and puffed up
- Remove from the oven and let it cool for a few minutes. Serve the tarts warm
Ingredients
- 1 ea sheet puff pastry, thawed
- 1 ea bunch of asparagus, tough ends trimmed
- 8 ea slices of Urban Meadow bacon, cooked and crumbled
- 1 cup ea shredded Gruyere
- 1 ea Urban Meadow egg, beaten (for egg wash)
- To taste ea Urban Meadow salt and pepper