Thursday, April 24, 2014

Asparagus Gruyere Tart

This savory tart is not only sophisticated in appearance, it's simple to make and really quite tasty. The nutty, salty flavor of the Gruyere cheese pairs nicely with the asparagus and flakey puff pastry crust.

With asparagus being in season, this tart is a great way to use this delicious vegetable.
Source: Martha Stewart

Asparagus Gruyere Tart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper


Preheat oven to 400 degrees. 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 10-12 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, 18 to 20  minutes.

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