Asparagus Tarts

These pretty, savory tarts are a nice side dish for lunch with soup and salad perhaps, or with a formal dinner, and would be lovely at a brunch.

Heat oven to 375f line 2 large baking hseets with parchment paper.

Set aside.

In large bowl toss asparagus with 1 tbsp oil , the herbes , salt and pepper.

Set aside.

Heat remaining tbsp oil in skillet and saute onions over med-low heat until browned and very tender , about 20 minutes.

Set aside.

On a lighlty floured surface , roll out one sheet of puff pastry to form a 10x15 inch rectangle.

Trim a 3-inch wide strip off the bottom side and the right side , to form a 7x12 inch rectangle.

Then cut that rectangle into 3 even 4x7 inch pieces.

Brush a 1 / 2 inch border around the edge of each rectangle with egg.

Cut the trimmed strips into 6 1 / 2-inch pices and use them to form a crust around the edge.

Repeat the process with the second sheet so that you have 6 rectangular crusts.

Divide up the onions down the center of each pastry.

Neatly arrange the asparagus stalks on each pastry , on top of the onions ,.

Bake at 375 f until the pastry is puffed and golden.

Brown , 25-30.

asparagus, olive oil, herbes de provence, salt, fresh ground pepper, onions, puff pastry, egg, gruyere