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Upside-Down Asparagus & Hot Honey Tarts

A viral, elegant appetizer featuring flaky puff pastry baked upside-down over caramelized asparagus, melted Gruyere cheese, and a sweet and spicy hot honey glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Tarts
Course: Appetizer, Brunch, Snack
Cuisine: American, French Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

The Tarts
  • 1 sheet Puff Pastry Thawed, all-butter preferred
  • 1 bunch Fresh Asparagus Woody ends snapped off, cut into 3-inch segments, completely dried
  • 3 Tablespoons Hot Honey Plus extra for drizzling
  • 1/2 cup Gruyere Cheese Freshly grated
  • 1 tablespoon Fresh Thyme Leaves Divided
The Finish
  • 1 large Egg Beaten with a splash of water for egg wash
  • 1 pinch Flaky Sea Salt To taste
  • 1 pinch Black Pepper Freshly cracked

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Unfold the cold, thawed puff pastry onto a lightly floured surface. Using a knife or pizza cutter, cut the sheet into 6 equal rectangles.
  3. On the parchment paper, drizzle 6 small rectangular 'puddles' of hot honey (about 1/2 tablespoon each), spacing them a few inches apart.
  4. Sprinkle fresh thyme leaves and a generous tablespoon of grated Gruyere cheese directly over each honey puddle.
  5. Arrange 3 to 4 dry asparagus segments closely together on top of the cheese layer for each tart. Season lightly with salt and pepper.
  6. Drape one puff pastry rectangle over each asparagus pile. Use your fingers to gently press the edges of the dough down onto the parchment paper to encase the ingredients.
  7. Brush the tops and edges of the puff pastry with the egg wash.
  8. Bake for 15-20 minutes, or until the pastry is puffed and deeply golden brown.
  9. Remove from the oven and let cool for 1-2 minutes. While still hot, carefully slide a spatula under the tarts and flip them over so the asparagus is facing up.
  10. Garnish with an extra drizzle of hot honey, flaky sea salt, and fresh thyme. Serve immediately.

Notes

It is critical to flip the tarts while they are still warm. If the tarts cool completely on the baking sheet, the honey and caramelized cheese will harden and stick permanently to the parchment paper.