Description
Elegant, flaky puff pastry tarts shaped like flowers, filled with creamy brie and tender asparagus spears—a perfect spring appetizer or light meal.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 8 oz brie cheese, rind removed and cubed
- 12–16 thin asparagus spears, trimmed
- 1 egg, beaten (for egg wash)
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry on a lightly floured surface. Use a round cutter or glass to cut out 4-6 circles (about 4-5 inches in diameter). Place on baking sheet.
- Score a smaller circle (about 1 inch from edge) in each pastry round, being careful not to cut through. Brush edges with egg wash.
- Arrange brie cubes inside scored circles. Place 2-3 asparagus spears on top in a sunburst pattern. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
- Bake for 18-22 minutes until pastry is golden and puffed. Remove from oven, drizzle with honey, and serve warm.
Notes
You can customize the seasonings to taste.