asparagus gruyère tart
March 5, 2014 § 119 Comments
Asparagus is making it debut in the markets right now and for me it is the first sign of spring! Here is a delicious spring-like tart recipe for you to make. Although it takes just minutes to put together, this savory tart makes an impressive appetizer, brunch or in our case a late afternoon refreshment. You could even serve it as a main course with a simple green salad or it is a lovely choice to “take along” to a friend’s for a potluck.
Scoring the dough: Use a sharp knife to ensure that the edges rise evenly; prickling the center of the pastry with a fork keeps it from puffing up too high as it bakes.
I n g r e d i e n t s
- flour, for work surface
- 1 sheet frozen puff pastry, thawed according to package instructions
- 5-1/2 ounces shredded Gruyère cheese
- 1-1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- coarse salt and fresh ground pepper
M e t h o d
Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry into an approximate 16×10 inch rectangle. Place the pastry on a baking sheet. Using a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
Remove the pastry from the oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with olive oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.