Cheesy Asparagus Puff Pastry with Caramelized Onion Jam
Created by Mackenzie Smith of Grilled Cheese Social
1 sheet thawed Puff Pastry
2 tablespoons honey dijon mustard
3 tablespoons caramelized onion jam by Jammy Yummy
16 oz Point Reyes Toma, grated
1 bunch asparagus, ends trimmed
2 pinches kosher salt
1 tablespoon flour for dusting
Preheat oven to 400°F degrees.
Sprinkle some flour onto a sheet of parchment paper and place your thawed puff pastry on top. Use a roller to flatten it out and elongate it into a rectangle. Now transfer the parchment paper topped puff pastry to a baking sheet.
Smear the puff pastry with the honey dijon, leaving about ½" border around the edge for the crust. Add the caramelized onion jam on top. I like to do this in little dabs so that each bite has a burst of the sweet savory onion jam. Add the grated Toma on top of the mustard and onion jam. Add the asparagus and sprinkle the whole thing with cheese.
Place the baking sheet in the oven and bake for 20-23 minutes, turning halfway, or until the pastry is golden brown and the cheese is melted and bubbly. Remove from the oven and let it rest for 10 minutes. Slice into squares and enjoy! This can be served at room temperature or hot out of the oven.
Note: If you’d like to take it to the next level, try adding a little bit of lemon juice, hot honey or truffle oil on top before serving.