Grilling is probably my second favorite way to cook something. The first would be baking. And this recipe combines the best of both worlds. Grilling the asparagus, gives the tartlettes a little kick of flavor, and the balsamic vinegar is a nice compliment to the nutty Gruyère cheese. I suggest serving these with a beautiful mixed greens salad and a glass of something bubbly.
Grilled Asparagus & Gruyère Tartlettes
1 lb fresh asparagus, washed
1 TBS olive oil
1 TBS balsamic vinegar
1/2 tsp salt
1/4 tsp cracked black pepper
1 sheet of frozen puff pastry, thawed
1 1/2 cups finely grated Gruyère cheese
1 TBS freshly grated parmesan cheese
Assemble asparagus in a small baking dish. Add olive oil, balsamic vinegar, salt, and pepper. Mix together and let marinade for 30 minutes. Heat up grill pan, then grill asparagus until tender, but still green. Preheat oven to 400 degrees. Unroll puff pastry onto a lightly floured cutting board. Trim the edges. Cut pastry dough into thirds. Score each tartlette 1/2″ from outside edge, forming a rectangle. Pierce the center of each tartlette with a fork in 1/2″ intervals. Bake tartlette shells for 15 minutes.
Remove from oven and add grated Gruyère cheese. Trim asparagus to fit inside each rectangle. Align in alternating pattern of tips to ends. Bake 20-25 minutes, or until cheese has melted and pastry is golden brown. Sprinkle with parmesan cheese. Makes 3 tartlettes, serves 6.