Asparagus Tart with Balsamic Reduction

Yield: 4 servings

Prep: 10

Cook: 25

Total: 35

This is one of the easiest appetizers ever made, and it looks so elegant and sophisticated!

Ingredients

1 sheet frozen puff pastry, thawed, cut into 4 squares
1 bunch, 12-ounces asparagus spears, trimmed, cut into thirds
1 cup shredded Gruyere cheese
2 tablespoons grated Parmesan
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
¼ cup balsamic vinegar

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
Sprinkle Gruyere and Parmesan evenly over the top. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Drizzle with olive oil; season with salt and pepper, to taste.
Place into oven and bake until golden brown, about 15-20 minutes.
Meanwhile, to make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
Serve asparagus tart squares immediately, drizzled with balsamic reduction.

This Asparagus Tart with Balsamic Reduction recipe is brought to you by DAMN DELICIOUS

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