Spring Asparagus Tarts

• Vegetarian

• Produce

  • 18 Spears fresh asparagus, thin

• Condiments

  • 1/4 cup Dijon style mustard

• Baking & Spices

  • 2 tbsp All-purpose flour

• Bread & Baked Goods

  • 1 package Pepperidge farm puff pastry sheets

• Dairy

  • 3/4 cup Gruyere cheese

Found on campbells.com

Description

Directions

• Heat the oven to 400°F.  Line 2 baking sheets with parchment paper.  Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold lines.  Repeat with the remaining pastry sheet.  Brush the pastry strips with the mustard.  Fold over the edges of the pastry strips 1/8 inch on all sides, crimping with a fork to form a rim. Place the pastries onto the baking sheets.  Prick the pastries with a fork.  Arrange 3 spears asparagus on each pastry.  Sprinkle each with 2 tablespoons cheese. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.