Mini Asparagus Tarts

Prep 10 min

Cook 30 min

Ready in 40 min

Cooking these tarts upside down makes the cheese extra crispy and delicious. Top them with a drizzle of hot honey for an appetizer everyone will love.

Ingredients

6 oz. (175 g) cream cheese, softened
1 tbsp (15 mL) ranch dip mix
Oil for greasing
Flour for dusting
½ pkg (17.25 oz. or 397 g) frozen puff pastry (1 sheet), thawed (see cook’s tips)
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
12 oz. (350 g) asparagus, trimmed

½ cup (125 mL) honey
½-1 tbsp (7–15 mL) hot sauce

Directions

Preheat the oven to 425°F (220°C). Combine the cream cheese and ranch together in a small bowl and set aside. Brush the wells of the Brownie Pan with oil.
Lay the puff pastry on a lightly floured surface. Spread the cream cheese mixture on the puff pastry and cut lengthwise into thirds. Cut the strips into quarters for a total of 12 pieces.
Distribute the Parmesan evenly into the wells of the pan. Cut the asparagus into 2" (5-cm) pieces to fit the wells. Lay 8–10 pieces of asparagus in each well. Lay the puff pastry, cheese-side down, on top of the asparagus. Tuck the edges down and use a fork to pierce the puff pastry a few times.
Bake for 20–25 minutes, or until golden brown. Cool for 3–5 minutes, then carefully flip the tarts onto a sheet pan.
Microwave the honey and hot sauce in a small microwave-safe bowl for 30 seconds; stir to combine. Serve the tarts warm or at room temperature with a drizzle of the hot honey.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 12 g (includes 11 g added sugar), Protein 4 g