Photo: Jim Norton
Good as a quick dinner or as an appetizer, puff pastry is the real hero here, allowing you to get these pretty tarts on the table (or platter) in just 30 minutes.
1 medium red onion, cut into rings
1 tbsp olive oil
2 tbsp balsamic vinegar
450 g pkg puff pastry, thawed
240 g soft goat cheese
32 spears of asparagus, (approx. 2 bunches)
In a skillet, cook onion in olive oil, until softened. Add balsamic vinegar and stir to coat; set aside. Cut puff pastry sheet into 8 equal squares. Spread about 2 tbsp soft goat cheese on each square, leaving a 1 in border. Line up asparagus spears (cut to fit, if necessary) over the cheese, then top off with a few onion rings. Bake in a 400°F oven until golden, 20–25 minutes. Drizzle with more balsamic vinegar before serving.
Originally published in the July 2011 issue. Photo by Jim Norton.
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