MINI GRUYERE AND ASPARAGUS TARTS
Mini tarts made from Grands Flaky Layers biscuit dough topped with cheese and sweet tender asparagus. Wait, there's more! Read the blog post about this recipe.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Pop open the biscuit can and cut each biscuit in half lengthwise so you end up with 16 rounds. Add to baking sheets.
- Rinse, then cut off the tough ends of the asparagus spears. Then, cut each spear into 1 1/2-inch fingers.
- Top biscuits with a tablespoon or so of cheese, three asparagus fingers, a sprinkle of salt and pepper and a drizzle of olive oil.
- If there extra asparagus fingers, add them to the corner of one of the baking sheets, toss with olive oil and season with salt and pepper to enjoy as an extra snack!
- Bake 13-17 minutes or until golden brown. Half way during cooking, check to make sure the asparagus fingers have remained on top of the tarts. If not, replace them and continue baking.
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