These savory tartlets showcase fresh spring produce—and Kerrygold Savory Sliced Cheddar—in a buttery, flaky, easy-to-hold puff-pastry package. If you’re extra-ambitious, you can take it one step further and make your own puff pastry, but premade is a simple solution that makes these appetizers a go-to all season.
Use the best asparagus you can get your hands on; thinner stalks rather than very thick ones will be best suited for the pastry. Don’t skip the tarragon, either—it adds a delicate, herbal flavor that pairs really nicely with the robust savory quality of the cheese. To make things even easier, you can par-bake the pastry ahead of time, so all you need to do just before serving is fill them and bake them for an additional 10 minutes. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Kerrygold. —The Editors
sheets puff pastry, defrosted if frozen
slices Kerrygold Savory Sliced Cheddar Cheese
asparagus, ends trimmed
fresh tarragon, minced
In This Recipe
Preheat the oven to 400°F. Place the puff pastry on a lightly floured surface and cut each one into 4 equal squares using a sharp knife or pizza wheel. Lightly score a ½-inch border around the inside of the squares and dock the inside—but not the outside border.
Transfer the squares to a parchment-lined baking sheet and bake for about 10 minutes, or until a light golden brown. Remove from the oven and use the back of a spoon to gently deflate the inside square of each puff pastry piece, so you have a puffed-up border.
Cut the asparagus spears into pieces the exact length of the inner square of each puff pastry piece. Arrange pieces of asparagus neatly, side by side, in each inner square. Place one slice of cheddar on top of the asparagus, folding or cutting the cheese as needed so it fits inside the outer border. Sprinkle the squares evenly with tarragon and salt.
Beat the egg with 1 tablespoon water and brush over the outer edges of each puff pastry square.
Bake the squares for 10 minutes, or until the cheese is melted.