Description
Flaky puff pastry holds creamy raclette, crisp asparagus, and salty bacon.
A sophisticated appetizer thats surprisingly quick to assemble.
Ingredients
Units
Scale
- 1 sheet frozen puff pastry
- 4 slices raclette
- 4 spears asparagus spears, cooked or grilled
- 0.5 cups (118 ml) chopped sweet onion
- 0.5 cups (118 ml) diced, cooked ham or bacon
- egg wash
Instructions
- Thaw and roll out puff pastry to 1/4 inch thickness.
- Preheat oven to 350°F (177°C).
- Cut out 4 squares from the puff pastry. Cut out small strips from the scraps.
- Use egg wash to stick the small strips to the top of the squares.
- Place a piece of raclette in the middle of each tart square.
- Sprinkle asparagus, onions, and ham over the tarts.
- Brush the edges of the tarts with egg wash.
- Bake until the pastry has risen and is golden brown.
Notes
- Blind bake the pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- For a vegetarian option, omit the bacon and add roasted red peppers instead.
- Leftover tarts can be stored in the refrigerator for up to 2 days and reheated in a 350°F oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 50