Asparagus Gruyère Tart

This recipe was a lot fussier in the Canadian Food Network site version. If you want to trim up your pastry and your asparagus and impress guests, go ahead. Oh wait, they’ll be impressed anyway because it’s the most full-fat recipe ever, I think.

1 sheet frozen puff pastry
6 ounces Gruyère cheese, shredded (2 cups)
1 1/2 lb. medium or thick asparagus
1 tbsp olive oil
coarse salt and freshly ground pepper

Thaw puff pastry according to directions. Preheat oven to 400 F. On a floured surface, roll the puff pastry into a 16-by-10 inch rectangle (or what fits your baking sheet). Place the pastry on a parchment-lined baking sheet (or stoneware). With 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 shell from the oven, and sprinkle with cheese. Arrange asparagus in a single layer over the cheese, alternating ends and tips. Brush with olive oil and season with salt and pepper. Bake until spears are tender (bright green), about fifteen minutes.

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