#Recipe : Individual Asparagus and Pea Puff Pastry Tarts

INGREDIENTS

1 sheet frozen puff pastry, thawed
1 egg
3 asparagus spears, tough ends removed, cut into 1-inch pieces
3 tablespoons frozen baby peas, defrosted
1 teaspoon extra virgin olive oil
1/4 cup shredded or Parmesan
freshly ground pepper

DIRECTIONS
Full recipe from : bellyfull.net

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
In a small bowl, beat egg and 1 tablespoon of water together.
In another small bowl, toss the asparagus and peas with the olive oil.
Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan.
Place a few peas and pieces of asparagus on top, followed by 1 turn of freshly ground black pepper. Bake about 20 minutes or until golden brown.
Remove from the oven; serve hot or at room temperature.