These tartlets are one of the easiest and most popular hors d’oeuvres in our arsenal. If you’re not a huge fan of brie or can’t find any asparagus that looks good, use the puff pastry as a blank canvas and substitute ingredients you prefer, like mushrooms, gorgonzola, peppers, or even a bit of shaved steak and onions.
Yield: 20 pieces
In a sauté pan, heat oil on medium. Add asparagus, thyme, and season with salt and pepper. Sauté until just tender, about 5 minutes.
Preheat oven to 375˚F. Season tomatoes with salt and pepper. Place pastry shells on baking sheet lined with parchment paper. Add 1 wedge of brie to each shell. Top with several pieces of asparagus and place tomato slice on top. (Shells can be wrapped and refrigerated for several hours if not serving immediately.) Bake until cheese has melted and pastry is crisp and golden, about 10 minutes.
