Tuesday, February 11, 2014


serves four

1 sheet frozen puff pastry
4 slices raclette
4 asparagus spears, cooked or grilled
½ cup chopped sweet onion
½ cup diced, cooked bacon 
egg wash

Thaw and roll out puff pastry to ¼? thick. Preheat oven to 350F. Cut out 4 squares. Using the scraps, cut out small strips to line the top of the squares. Use egg wash to stick them to the square. Place a piece of raclette in the middle of your tart. Sprinkle the asparagus, onions, and ham over the tarts. Brush edges of the tart with egg wash. Bake until pastry has risen and is golden brown.

bacon recipe courtesy of: Michelle Rose, Honest Cooking

No comments: