Pies & Tarts

Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce

Level

Easy

Prep

30 min

Cook

30 min

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

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

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.

RECIPE NOTES

COOKING TIP:

Substitute 1/2 cup jarred, roasted red peppers in place of fresh peppers, if desired.

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