Spring Asparagus Tarts

By gbvampy1

Ingredients

• 2 tbsp. all-purpose flour
• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/4 cup Dijon-style mustard
• 18 thin spears fresh asparagus, trimmed
• 3/4 cup shredded Gruyère cheese

Details

Preparation time 55mins
Cooking time 20mins

Preparation

Step 1

Heat the oven to 400°F. Line 2 baking sheets with parchment paper.

2. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Cut the pastry sheet into 3 strips along the fold lines. Repeat with the remaining pastry sheet. Brush the pastry strips with the mustard. Fold over the edges of the pastry strips 1/8 inch on all sides, crimping with a fork to form a rim.

3. Place the pastries onto the baking sheets. Prick the pastries with a fork. Arrange 3 spears asparagus on each pastry. Sprinkle each with 2 tablespoons cheese.

4. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes.

5. Easy Substitution: You can also use smoked gouda or Fontina instead of the Gruyère.