Pies & Tarts
Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce
Pies & Tarts
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Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce
Level
Easy
Prep
30 minutes
Cook
30 minutes
Servings
6 servings
  • 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.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 package (10 ounces) frozen puff pastry shells (6)
  • 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 fluid ounces) 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 ounces) Brie cheese, rind removed, cut into small pieces
  • 1 tablespoon lemon juice
MAKE IT
Step 1
Preheat oven 400º F. Bake pastry shells according to package directions; set aside.
Step 2
Toss asparagus and red pepper with olive oil in medium bowl. Place on baking sheet with sides.
Step 3
Bake for 15 minutes. Let cool.
Step 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.
Step 5
Spoon 1/3 cup mixture into individual shells. Top with pastry rounds. Serve immediately.
VARIATIONS
Substitute 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
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