Brie, Tomato, and Asparagus Tartlets are one of the easiest and most popular hors d’oeuvres. If you’re not a huge fan of brie or can’t find any asparagus that looks good, use the puff pastry as a blank canvas and substitute ingredients you prefer, like mushrooms, gorgonzola, peppers, or even a bit of shaved steak and onions.
Yield: 20 pieces
Ingredients
1/2 lb asparagus, chopped into half-inch pieces
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh thyme leaves
10 grape or cherry tomatoes, sliced in half
1/2 lb brie, rind removed, cut into 3/4’’ wedges
1 package of mini frozen puff pastry shells, such as Athens
Kosher salt and black pepper, to taste
Directions
In a sauté pan, heat oil on medium. Add asparagus, thyme, and season with salt and pepper. Sauté until just tender, about 5 minutes.
Preheat oven to 375˚F—season tomatoes with salt and pepper. Place pastry shells on a baking sheet lined with parchment paper. Add one wedge of brie to each shell. Top with several pieces of asparagus and place tomato slice on top. (Shells can be wrapped and refrigerated for several hours if not served immediately.) Bake until the cheese has melted and the pastry is crisp and golden about 10 minutes.
Kitchen tool we adore: Le Creuset Signature 7 1/4-Quart Round Dutch Oven
Le Creuset makes beautiful cookware that lasts a lifetime, but our favorite piece is their 7 1/4-quart Dutch oven, which retails for about $285. We use it constantly, especially when braising meats and making large batches of soup since it goes seamlessly from stovetop to oven to dishwasher.
Available at Williams-Sonoma, Sur La Table, and Macy’s
If you liked our Brie, Tomato, and Asparagus Tartlets recipe, check out:
Grilled branzino with herbs, asparagus and mixed greens with citrus vinaigrette
