Asparagus Gruyere Tart

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.

Thawed puff pastry.

Thawed puff pastry.

Get some asparagus.

Asparagus.

Asparagus.

My twist on the original recipe: add some shallots.

Shallots.

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.)

Puff pastry, rolled out.

Puff pastry, rolled out.

Score around the outside and poke holes on the inside of the dough.

Scored and forked.

Scored and forked.

Get the puff pastry onto a baking sheet and bake for 15 minutes.

Ready for the oven

Ready for the oven

Get the toppings ready.

Grated Gruyere, minced shallots and trimmed asparagus.

Grated Gruyere, minced shallots and trimmed asparagus.

After 15 minutes.

Baked puff pastry bottom.

Baked puff pastry bottom.

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.

Ready to go back in the oven.

Ready to go back in the oven.

Asparagus Gruyere Tart.

Asparagus Gruyere Tart.

Asparagus Gruyere Tart.

Not just an appetizer.

Asparagus Gruyere Tart, served.

Asparagus Gruyere Tart, served.

Original recipe is here:
http://www.marthastewart.com/318340/asparagus-gruyere-tart

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

Ingredients

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

Directions

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.

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3 thoughts on “Asparagus Gruyere Tart

  1. Pingback: Asparagus Gruyere Tart | Just an Opinion

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