Goya Foods' Asparagus and Manchego Tartlets
Bring these buttery puff pastry cups filled with fresh mushrooms, asparagus, Serrano ham and ooey-gooey melted cheese and you'll be everyone's favorite guest! This recipe for Asparagus and Manchego Tartlets from our friend Executive Chef Fernando Desa at Goya Foods is one you can throw together in under an hour with minimal prep.
Ingredients
- 1 tablespoons GOYA® Extra Virgin Olive Oil
- 2 4-ounce packages shiitake mushrooms
- 12 ounces asparagus tips reserved and stalks diagonally sliced thin
- 3 shallots chopped
- 3 tablespoons GOYA® Sofrito
- 1 11.6 oz.-packet GOYA® Tapas Hojaldradas - Dough for Turnover Pastries thawed
- ¾ cup GOYA® Queso Blanco cheese crumbled
- 1½ cups GOYA® Manchego Cheese shredded
- 1½ ounces GOYA® Serrano Ham cut into short slivers, optional
Instructions
- Preheat oven to 400°F. Set a 12-cup muffin pan nearby. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until golden, 4 minutes. Stir in asparagus (stalks and tips) and shallots. Cook just until vegetables are softened, about 2 minutes. Stir in Sofrito and place in bowl to cool.
- Prick pastry rounds with fork. Place in muffin cups, pressing into bottoms and up sides.
- Bake pastry until just golden, about 10 minutes. Place on rack to cool for 10 minutes. Spoon queso blanco into bottoms of pastry cups. Toss Manchego with mushroom and asparagus mixture and spoon into cups.
- Return filled pastry cups to oven and bake until golden brown and heated through, about 12 minutes. Cool in pan on rack for 10 minutes. Loosen sides of cups with sharp knife and remove from pan. Top with Serrano ham, if using.
Notes
This recipe is provided courtesy of Goya Foods.
Tried this recipe?Let us know how it was!