“These two-bite tarts are so incredibly easy to assemble and turn out beautiful every single time. If you want to jazz them up even more, serve them with a side of pesto or marinara sauce for dipping,” says Ronnie.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 16 asparagus, salami and mozzarella tarts |
Ingredients
- 1 large egg
- 1 sheet frozen puff pastry (half of a 17-ounce box), thawed
- 1 cup shredded mozzarella cheese
- 16 slices Genoa salami
- 16 asparagus spears, halved crosswise
Instructions
- Preheat the oven to 400˚ F. Whisk the egg and 1 tablespoon water in a small bowl until combined. Roll out the puff pastry into a 17-inch square. Using a sharp knife, cut the puff pastry sheet into sixteen 4 1/4-inch squares. Arrange the squares on a parchment-lined baking sheet spaced evenly apart.
- Add a pinch of mozzarella to the center of each pastry square, followed by a slice of salami and 2 pieces of asparagus. Lift opposite corners of each pastry square and fold them in, wrapping the pastry around the filling. Dab some of the egg wash onto the corners and press to seal. Brush each tart with more egg wash and bake until golden brown, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 105 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 37 mg |
| Sodium | 296 mg |
Reviews
Delicious and easy!
Amazing!!!!!