Asparagus & Caramelized Onion Goat Cheese Tart with Aged Balsamic Vinegar & Micro Greens

Makes 10 individual tarts
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  • 10 ea. Puff pastry squares. (found in freezer section of supermarket)
  • 1 ea. Large white onion (cut in small julienne strips)
  • 1 lb. Fresh Asparagus (cut into bite size pieces)
  • 5 oz. Goat Cheese
  • 6 ea. Eggs
  • 16 oz. Heavy Cream
  • 3 oz. Olive oil
  • 1 Tbsp. Fresh Chives (chopped)
  • 1Tbsp.  Fresh Thyme (chopped)
  • Salt & Pepper to taste 
  • 1 bottle Aged Balsamic vinegar
  • 2 oz. Micro greens


Preheat oven to 325 degrees.

Sauté onions in oil until golden brown or caramelized and set aside to cool. Sauté asparagus pieces in olive oil season with salt and pepper and set aside. Do not overcook; keep crispy. Whisk together eggs and heavy cream. Add fresh herbs and season with salt and pepper.

Spray 4-inch tart molds with non-stick spray. Place puff paste square in mold and press into the mold until it is fully covered. Cut off any overhanging pastry.

Evenly place the onions, asparagus and goat cheese in each tart. (About 1/2 oz. of each.) Fill tarts with egg and cream mixture until almost full. Bake for 25-35 minutes. When tarts are puffed and golden brown, remove from oven and let cool slightly. Remove carefully from mold while slightly warm. Refrigerate.

When ready to serve, place tarts on a baking dish and reheat for 5-7 minutes in the oven. Place on a tray and drizzle with Balsamic vinegar. Garnish with micro greens and serve.