Fustini's Oils and Vinegars
Porcini Truffle Mini Tarts

Add To Favorites

Porcini Truffle Mini Tarts

Reviews

This recipe does not have any reviews yet   be the first to write one

Porcini Truffle Mini Tarts


Submitted by Lori Martenson, Fustini's Holland

Ingredients


Directions

Step 1. 

Preheat oven to 400 degrees, with rack in the middle position. Slice asparagus into one-inch pieces, discarding any tough ends. Place asparagus in a bowl, toss with Fustini’s Sage and Wild Mushroom Olive Oil, salt, and pepper.   


Step 2. 

Unfold one sheet of puff pastry on a lightly flour surface.  Using a pastry or pizza wheel, cut the puff pastry into 9 square pieces, using the long folds as a guide for two cuts lengthwise, then two more crosswise cuts.  Using a paring knife (or and small sharp knife), cut a shallow, square 1/2 in border inside the edge of each pastry square, making sure not to cut all the way through the bottom or edges.  Each should look like a picture frame when done. 


Step 3. 

Brush the 1/2 inch border of each piece with egg wash. Fill the middle of each pastry with 1-2 tsp Fustini’s Porcini Truffle Tapenade, spreading inside the border. Place a few pieces of asparagus over the tapenade in each pastry. Place baking sheet on middle rack.  Bake for 20-25 minutes. Remove baking sheet from oven. Drizzle each pastry with Fustini’s Black Truffle Balsamic Vinegar. Plate & Serve!




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More