Asparagus Tarts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs asparagus, trimmed to 6-inch lengths
• 2 tablespoons olive oil, divided
• 1 teaspoon herbes de provence
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups onions, thinly sliced
• 2 sheets puff pastry, thawed
• 1 egg, beaten
• 1 cup gruyere, shaved with veg peeler

Recipe

• 1 heat oven to 375°f line 2 large baking hseets with parchment paper. set aside.
• 2 in large bowl toss asparagus with 1 tbsp oil, the herbes, salt and pepper. set aside.
• 3 heat remaining tbsp oil in skillet and saute onions over med-low heat until browned and very tender, about 20 minutes. set aside.
• 4 on a lighlty floured surface, roll out one sheet of puff pastry to form a 10x15 inch rectangle. trim a 3-inch wide strip off the bottom side and the right side, (and save pastry strips) to form a 7x12 inch rectangle. then cut that rectangle into 3 even 4x7 inch pieces.
• 5 brush a 1/2 inch border around the edge of each rectangle with egg. cut the trimmed strips into 6 1/2-inch pices and use them to form a crust around the edge. repeat the process with the second sheet so that you have 6 rectangular crusts.
• 6 divide up the onions down the center of each pastry.neatly arrange the asparagus stalks on each pastry, on top of the onions, tips all facing the same direction.
• 7 bake at 375 f until the pastry is puffed and golden. brown, 25-30 minutes.
• 8 remove from the oven and top with shaved gruyere and fresh ground pepper if desired.