Imagine flaky, buttery puff pastry cups filled with fresh mushrooms, asparagus, Serrano ham and warm melted cheese. Now stop imagining and start cooking! Begin with GOYA® Puff Pastry Dough for Turnovers. These easy-to-use pastry rounds fit easily into standard muffin tins, baking up into the cutest, tastiest cups. Then stuff with the sautéed veggies and two very Spanish ingredients: nutty Manchego cheese and salty Serrano ham. The result: easy, delicious Asparagus and Manchego Tartlets that are perfect for breakfast and brunch or very elegant appetizers at your next fiesta!
Prep time: 25 min.
Total time: 55 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
2 pkg. (4 oz.) shitake mushrooms, sliced
12 oz. asparagus, tips reserved and stalks diagonally sliced thin
3 shallots, chopped
3 tbsp. GOYA® Sofrito
1 pkg. (11.6 oz.) GOYA® Puff Pastry Dough for Turnovers, thawed
¾ cup GOYA® Queso Blanco cheese, crumbled
1½ cups GOYA® Manchego Cheese, shredded
1½ oz. Serrano ham (optional), cut into short slivers
1.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.
2.Prick pastry rounds with fork. Place in muffin cups, pressing into bottoms and up sides.
3.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.
4.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.