Okay! I think Spring has finally arrived, which means all the asparagus recipes I’ve accumulated over the past year can get a try out.
First up: Asparagus Gruyere Tart.
Thaw the puff pastry.
Get some asparagus.
My twist on the original recipe: add some shallots.
Roll out the puff pastry.
(Throw the other half of the thawed puff pastry out and wonder why I didn’t plan to make 2 things that require puff pastry.)
Score around the outside and poke holes on the inside of the dough.
Get the puff pastry onto a baking sheet and bake for 15 minutes.
Get the toppings ready.
After 15 minutes.
Load the base with the cheese, then the shallots and finally the asparagus. I had plenty of cheese so I sprinkled the rest over the asparagus.
Asparagus Gruyere Tart.
Not just an appetizer.
Original recipe is here:
Asparagus Gruyere Tart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Prep: 15 mins Total Time: 45 mins Servings: 4
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 large shallot, minced
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 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Scatter minced shallots over the cheese. 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.