Spring Tarts
Ingredients
1 pkg.
frozen puff pastry sheets
8 oz.
Kowalski's Signature Garden Vegetable Whipped Cream Cheese Spread
¼ lb.
ham, very thinly sliced (such as Boar’s Head Sweet Slice brand from the Deli Department)
1 bunch
asparagus, woody ends trimmed, cut into 1" pieces
16-20
heirloom grape tomatoes, sliced ¼" thick, set on a paper towel to dry
½ cup
shredded Kowalski’s Parmesan Cheese (from the Specialty Cheese Department)
1
egg, beaten
4 tbsp.
sliced green onion
Directions
- Remove puff pastry from package; let thaw at room temperature.
- Preheat oven to 425°.
- Once thawed, unfold and cut each sheet into 4 equal squares. Using a fork, poke holes in the puff pastry to vent, being sure to avoid the very edge.
- Divide whipped cream cheese evenly between pastries; spread evenly, leaving a ¼" border.
- Tear ham into small pieces; place over cream cheese.
- Arrange asparagus pieces evenly over ham; nestle tomato slices between ham and asparagus.
- Sprinkle 2 tsp. shredded Parmesan cheese over each tart.
- Use a pastry brush to brush edges of pastry with egg wash; bake in preheated oven until golden and puffed (15-18 min.).
- Garnish with sliced green onion before serving.
