Puff Pastry Tartes
Author: Melissa
Ingredients
  • Tomato Tarte:
  • 1 puff pastry sheet (I use Pepperidge Farm)
  • 4 oz shredded Fontina (approximately 1 cup)
  • 1 Tbsp. Dijon mustard
  • ¼ cup grated Parmesan cheese
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp. extra virgin olive oil
  • Salt & Pepper to taste
  • 2-3 basil leaves, cut into ribbons
  • Asparagus Tarte:
  • 1 puff pastry sheet
  • ½ lb asparagus, trimmed
  • 8 oz shredded Fontina (approximately 2 cups)
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. black pepper
Instructions
  1. For the tomato tarte:
  2. Halve the tomatoes and place cut side down on a few paper towels; leave the tomatoes like this for 10 minutes to remove some of the excess liquid (otherwise the pastry will become soggy once you bake it).
  3. Add the tomatoes to a small bowl and toss with olive oil, salt and pepper; set aside.
  4. Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.
  5. Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.
  6. Spread the Dijon mustard over the center of the pastry dough.
  7. Sprinkle the Fontina cheese over the center square of the dough.
  8. Add the tomatoes, this time cut side up, and sprinkle with Parmesan cheese.
  9. Bake at 375 degrees for 35-40 minutes, until the cheese is brown and bubbly, and the pastry has puffed up and is light golden brown.
  10. Top with fresh basil; cut into 4 squares (I find a pizza wheel is the best tool for this) and enjoy!
  11. For the asparagus tarte:
  12. Trim the asparagus by cutting the end off each piece, leaving about ¾ of the stalk.
  13. Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.
  14. Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.
  15. Add half the Fontina cheese as a base layer.
  16. Arrange the asparagus spears so they all fit within the center square.
  17. Sprinkle the remaining Fontina over the asparagus layer.
  18. Add the black pepper and drizzle with olive oil.
  19. Bake at 375 degrees for 35-40 minutes, until the cheese is melted and the asparagus is tender.
  20. Enjoy!
Recipe by Cucina Mia at http://www.cucinamiablog.com/puff-pastry-tartes/