Asparagus Gruyere Tart
Thank you, Martha! Great little recipe that can be used as an appetizer or a side dish.
Ingredients
- Flour for work surface
- 1 sheet frozen puff pastry*
- 5 1/2 oz 2 cups Gruyere cheese, shredded**
- 1 1/2 lb medium or thick asparagus
- 1 T olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°.
- On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Notes
*Store-bought puff pastry works well in this savory tart; thaw it according to package instructions.
**Emmentaler or Fontina cheese can be substituted for the Gruyere.
**Emmentaler or Fontina cheese can be substituted for the Gruyere.