Creamy Asparagus Tarts
Ingredients:
1 sheet frozen puff pastry dough
1 pound fresh asparagus spears
3/4 package (6 ounces) Cream Cheese, softened
3/4 cup grated Parmesan cheese
5 fresh basil leaves, chopped
1 tablespoon fresh lemon juice
1 pinch sea salt
2 tablespoons olive oil
3 tablespoons shaved Parmesan cheese
Directions:
Preheat oven to 400 degrees F. Remove pastry dough from freezer and let thaw for 10 minutes.
Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet. Wash and trim asparagus so they will fit on dough rectangles.
In a medium bowl, combine cream cheese, Parmesan cheese, chopped basil leaves and lemon juice.
Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges.
Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges.
Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
Bake for 18 to 22 minutes until pastries are golden brown.
Garnish with shaved Parmesan cheese and serve.
