A dinner that says spring in one bite. Puff pastry topped with fresh asparagus or scallions. The veggies are resting on a bed of Gruyere and honey mustard to add another layer off flavor.
The tarts are a very quick meal to assemble and worked perfectly at my house on a busy weeknight. You could also serve them as an appetizer when guests arrive.
2 tarts serve 4.
for 1 tart
* 1 sheet puff pastry, defrosted
* olive oil
* 1 tablespoon honey mustard
* 1 cup Gruyere, grated
* 8 to 10 pieces of aspargus/ scallions or green garlic
* salt and pepper
Preheat oven to 400 F Convection.
Line a baking sheet with silicon pad or parchment paper. Place puff pastry on the sheet and unfold. Brush outer edges (about 1 inch) with olive oil and the inside with the honey mustard. Sprinkle cheese over the mustard and place vegetables on top. Season with salt and pepper.
Bake for 15 to 25 minutes.
Adapted from Closet Cooking.