Individual Asparagus and Pea Puff Pastry Tarts
These asparagus and pea puff pastry tarts are fresh, light, and delicious. They’re incredibly easy, but look so fancy!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 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.