Fustini's Oils and Vinegars
Porcini Truffle Mini Tarts

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Porcini Truffle Mini Tarts


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Porcini Truffle Mini Tarts

Submitted by Lori Martenson, Fustini's Holland



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!

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