Asparagus Gruyere Tart
Description
I love Martha Stewart’s Everyday Food Magazine. I’ve discovered countless great recipes reading it and because of it’s small, neat size, I usually have one in my purse in the event that I ever have a moment of peace while waiting for the girls at one of their classes. This recipe is almost directly from Everyday Food, I just made mine a little smaller since the puff pastry that I buy comes in a box with 2, 10 x 10 inch sheets.
Ingredients
Asparagus Gruyere Tart
1 sheet frozen puff pastry – I used 1 sheet that was 10 x 10 inches
1 ½ c. grated Gruyere cheese
about 1 lb. medium or thick asparagus, bottoms trimmed, washed and dried well
Olive oil spray
Salt and pepper
Preheat oven to 400. On a floured surface, roll the puff pastry into a rectangle – I got mine to about 13 x 10. Place pastry on a baking sheet (I used parchment paper underneath).
Instructions
With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark an ‘inner’ rectangle. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove the pastry shell from oven, and sprinkle the inner rectangle with Gruyere. Arrange the asparagus in a single layer over Gruyere crosswise, alternating ends and tips – some overlapping is good as the asparagus shrinks when cooked and you want the tart full.
Spray the filled tart lightly with olive oil, season with salt and pepper and bake until the spears are tender. Check the tart at 10 – 15 minutes, but depending on the thickness of the asparagus, it could take 20 – 25 minutes.
Everyone agreed that this was very tasty. We had it for dinner with steak, garden potatoes and sauteed yellow squash but I think it would also be great as a brunch item.
- Category: Asparagus, Puff Pastry
