Asparagus Bacon and Tomato Bundles with Gruyere
These crunchy asparagus tomato and onion bundles are topped with melty gruyere for a powerhouse of an appetizer!
Servings 4
Equipment
- 1 piece puff pastry, thawed
- 1 tablespoon dijon mustard
- 1/2 bunch asparagus, trimmed
- 4 slices cooked bacon, crumbled
- 1/2 cup cherry tomatoes, quartered
- 2 tablespoons diced yellow onion
- 1/2 cup freshly grated gruyere
- 1 medium egg
- 1 tablespoon water
Instructions
- Preheat oven to 425 degrees.
- Fit a quarter sheet pan with parchment.
- Using a pizza cutter, or a flouted pastry cutter, divide thepuff pastry into 4 pieces.
- Spread dijon over the puff pastry pieces.
- Going corner to corner, divide asparagus, bacon, tomatoes, onion, and gruyere between the puff pastry squares.
- Wrap 2 edges of the puff pastry around the asparagus, and press to seal.
- Wrap 2 edges of the puff pastry around the asparagus, andpress to seal.
- Brush the egg mixture on the bundles.
- Bake for 12-15 minutes, or until golden brown and the cheese has melted.
- Serve immediately.