Roasted Asparagus Amp Red Pepper Tartlets With Tar... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rich and full of flavor, this creamy, indulgent sauce enrobes the roasted vegetables and fills the puff pastry tarts, making a beautiful presentation that will surely delight your dinner guests. Ingredients:
1 pkg. (10 oz.) frozen puff pastry shells |
12 fresh asparagus spears, cut into 1-inch pieces |
1 red bell pepper, cut into 1-inch pieces |
2 tablespoons olive oil |
1 can (12 fl. oz.) nestlÉ® carnation® evaporated milk |
2 tablespoons all-purpose flour |
1/2 teaspoon dried tarragon leaves |
1 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
1 wedge (8 oz.) brie cheese, rind removed, cut into small pieces |
1 tablespoon lemon juice |
Directions:
1. PREHEAT oven 400º F. Bake pastry shells according to package directions; set aside.
2. TOSS asparagus and red pepper with olive oil in medium bowl. Place on baking sheet with sides.
3. BAKE for 15 minutes. Let cool.
4. COMBINE evaporated milk, flour, tarragon, mustard, salt, and white pepper in medium saucepan over medium-high heat. Cook, stirring constantly, until sauce begins to thicken. Add Brie and continue to stir until melted. Add lemon juice and roasted vegetables; cook for one more minute, stirring occasionally.
5. SPOON 1/3 cup mixture into individual shells. Top with pastry rounds. Serve immediately.
6. This was great! I have also used this as a chip/bread dip without the shells.
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