Asparagus Tart with Balsamic Reduction Recipe

Ingredients:

• 1 sheet frozen puff pastry, thawed, cut into 4 squares
• 1 bunch (12-ounces) asparagus spears, trimmed, cut into thirds
• 1 cup shredded Gruyere cheese
• 2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
• Sprinkle Gruyere and Parmesan evenly over the top. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Drizzle with olive oil; season with salt and pepper, to taste.
• Place into oven and bake until golden brown, about 15-20 minutes.
• Meanwhile, to make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
• Serve asparagus tart squares immediately, drizzled with balsamic reduction.

• Recipe Source:damndelicious