Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce

Roasted Asparagus & Red Pepper Tartlets with Tarragon Brie Sauce
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    servings

Ingredients

  • 1 pkg. (10 oz.) 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 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

Instructions

PREHEAT oven 400º F. Bake pastry shells according to package directions; set aside.

TOSS asparagus and red pepper with olive oil in medium bowl. Place on baking sheet with sides.

BAKE for 15 minutes. Let cool.

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.

SPOON 1/3 cup mixture into individual shells. Top with pastry rounds. Serve immediately.

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

Nutritional Information

% Daily Value *

  • Total Fat 29g 45%
  • Saturated Fat 12g 60%
  • Cholesterol 55mg 18%
  • Sodium 500mg 21%
  • Carbohydrates 34g 11%
  • Dietary Fiber 3g 13%
  • Vitamin A 15%
  • Vitamin C 70%
  • Calcium 15%
  • Iron 6%
  • Sugars 8g
  • Protein 15g

* Percentage Daily Values are based on a 2000 calorie diet.