These asparagus and pea puff pastry tarts are fresh, light, and delicious. They’re incredibly easy, but look so fancy!
Today I am celebrating one of my long-time blogging buddies, Joanne. She’s having a baby! Really soon, too. Well, not soon enough in her mind, I’m sure.
My advice to Joanne and any new parent, is to get yourself a journal – or 10 – and keep them in reserve for when your child starts talking. Jot down every single time he/she says something they have no business saying. Because it is hilarious.
We were out in the yard last week. I was pulling weeds, while the kids were digging holes in the dirt. There was a small, but incredibly fast and cool remote-controlled helicopter that kept flying over our house.
Trevor: I wonder how far it can go?
Haley: probably not far. I mean, it is just a toy.
Trevor: Ah. But men can dream.
Then at dinner time, I was cleaning up while Trevor ate dessert.
Trevor: would you ever want to live in Napa Valley?
Me: no. I don’t like wine.
Trevor: that’s true.
Me: although it is very pretty there. But I like Sacramento. It suits me.
Trevor: Ya. It is the lazy part of the country.
I about died. Seven going on 35.
Anyway, ahem. Joanne. She’s a soon-to-be doctor and her husband is a lawyer. Tell me that kid isn’t going to be smart. Lordy. She’s also a vegetarian, and yet still visits my blog and tells me how good my slow roasted pork looks. She’s such a liar. And I adore her!
I brought these Individual Asparagus and Pea Puff Pastry Tarts to her virtual shower. And I know when she says, “I’ll take all 4!” she’ll actually mean it.
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 3 asparagus spears, tough ends removed, cut into 1-inch pieces
- 3 tablespoons frozen baby peas, defrosted
- 1 teaspoon extra virgin olive oil
- 1/4 cup shredded or Parmesan
- freshly ground pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
- In a small bowl, beat egg and 1 tablespoon of water together.
- In another small bowl, toss the asparagus and peas with the olive oil.
- Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan.
- Place a few peas and pieces of asparagus on top, followed by 1 turn of freshly ground black pepper. Bake about 20 minutes or until golden brown.
- Remove from the oven; serve hot or at room temperature.
Make sure you check out what everyone else made!
Orange Ginger Spritzer from The Lemon Bowl
Asparagus and Pea Puff Pastry Tarts from Belly Full
Blood Orange Doughnuts from Cook Like a Champion
Lemon Raspberry Cheesecake Cups from Keep It Sweet Dessert
Meyer Lemon Soufflé from Blahnik Baker
Strawberry Tartlets from The Cooking Actress
New York-Style Rhubarb Crumb Cake from Warm Vanilla Sugar
Berry Fool Tarts from Bake or Break
Lemon Raspberry White Chocolate Chip Cookies from The Baker Chick
Mini Pineapple Upside-Down Cakes from Baker by Nature