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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°. Line one large baking sheet with parchment paper.
- 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.
- 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.
- In the meantime, make the thyme honey: Combine all of the ingredients in a small saucepan and heat until the butter is melted.
- 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