- 1/2 bunch small asparagus spears (about 20 stalks), washed and tough ends trimmed (about 20 stalks)
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 tablespoons Dijon mustard
- 1 1/2 cups cheese, shredded Gruyere - divided
- 2 tablespoons aged balsamic glaze*
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400°F. In large skillet bring 1 inch of water to boiling. Add asparagus. Gently boil, covered, for 2 minutes. Immediately drain. Rinse with cold water. Drain well.
On lightly floured surface, roll puff pastry to about 14- x 11-inch rectangle. Transfer to baking sheet lined with parchment paper or silicone baking mat. Bake for 10 minutes or until light brown. Remove from oven.
Use fork to prick pastry top, slightly crushing pastry. Brush with mustard. Sprinkle with 1 cup of the cheese. Arrange asparagus on top. Sprinkle with remaining 1/2 cup cheese and balsamic glaze. Bake for 10 to 15 minutes more or until golden brown. Cut warm tart into rectangles. Serve immediately.
*Use purchased bottled balsamic glaze or make your own. To prepare your own balsamic glaze, in small saucepan combine 1/2 cup balsamic vinegar and 2 tablespoons brown sugar. Bring to boiling. Boil gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 cup. Use in tart recipe above, on roasted vegetables (such as asparagus, broccoli, brussel sprouts, sweet potatoes, carrots or cauliflower), on grilled chicken or on grilled fish.