Asparagus and Brie Tarts with Thyme Honey

Here’s the best spring appetizer/savory tart recipe for any special occasions coming up!  Easter lunch, Mother’s Day brunch or any dinner party would be the better with these cuties on the table. Creamy, melty Brie cheese and roasted asparagus sit atop crisp, buttery puff pastry, and are adorned with a golden thyme honey for a killer sweet-savory combination.  I like to use all-butter puff pastry, such as Dufour, because, honestly, it just tastes better than that other (ahem) stuff that you commonly find in the frozen foods section of the grocery store.  If that’s all you can get your hands on, that’s fine but it really is worth trying the all-butter pastry if you come across it!

I parbake the puff pastry with a sheet pan on top so it doesn’t puff too much, and because the asparagus takes much less time to cook.  Is there anything worse than stringy, mushy asparagus?  Ugh, it’s one of my worst textural nightmares.  After parbaking, a slice of Brie with the rind on-even though I’m not a rind person despite feeling especially guilty after reading this article-because it holds the cheese together when it bakes, and some fresh asparagus on top…another quick bake and you have a great portable appetizer!

A drizzle of honey flavored with thyme and red pepper flakes sends this over the top, especially if you do a little drizzle party at the table so people can really take in its pure beauty.

Asparagus and Brie Tarts with Thyme Honey

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• Author: Amanda
• Yield: 8 tarts 1x

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Description

Crisp, buttery puff pastry holds melty Brie and asparagus to make portable appetizers perfect for spring parties, holidays and brunches!  A drizzle of honey flavored with thyme and red pepper flakes takes this into official savory-sweet territory.

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Ingredients

Scale 1x2x3x

• 14 ounces (one sheet) puff pastry (preferably all-butter Dufour)
• 1 pound asparagus, ends snapped or trimmed
• Olive oil, as needed
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces Brie, rind left intact and sliced into 8 pieces

THYME HONEY:

• 1/3 cup honey
• 2 tablespoons butter
• 1 tablespoon fresh thyme leaves
• Pinch of crushed red pepper flakes

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Instructions

1. Preheat the oven to 425°.  Line one large baking sheet with parchment paper.
2. Turn the dough out onto a lightly floured work surface and roll out slightly, keeping it in a rectangular shape.  Cut the puff pastry into 8 equal rectangles and transfer to the prepared baking sheet.  Place the baking sheet in the refrigerator for 15 minutes.  Remove and place another large baking sheet on top, directly touching the puff pastry.  Parbake for 12 minutes.
3. Remove from the oven and reduce the oven temperature to 400°.  Place a slice of Brie on the diagonal on top of each puff pastry piece.  Place a handful of asparagus (about 5 to 6 spears) on top of the cheese.  Return to the oven and bake for an additional 15 minutes, until the asparagus is tender, cheese is melted and the puff pastry is puffed and golden brown.
4. In the meantime, make the thyme honey: Combine all of the ingredients in a small saucepan and heat until the butter is melted.
5. Drizzle the thyme honey over each tart and serve warm!

Notes

Inspiration: Asparagus and Brie Puff Pastry with Thyme Honey on halfbakedharvest.com

• Category: Appetizers, Savory Pies & Tarts