Aspragus Mozzarella Tart

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

2. Unfold thawed puff pastry onto a lightly floured work surface. Slice into six equally sized rectangles.

3. Gently press each rectangle with your fingers, flattening slightly. With a small paring knife, score a 1/4 inch border along the outside edge of each rectangle. Arrange the dough rectangles 1 inch apart on the prepared baking sheet.

4. Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper. Top with a generous sprinkling of grated cheese. Press five to six asparagus spears into the cheese, along with a few mushrooms. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

5. Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through. Remove from the oven and allow to cool for 10 minutes before serving. Serve with thick balsamic reduction.

For the balsamic reduction:

In a saucepan over medium high heat bring ingredients to a rolling boil. Stir until sugar is dissolved and continue to cook until reduced to 1/3 – 1/4 cup. This is very potent and a little goes a long way.

Adapted from Joy the Baker.