4.663
Asparagus Gruyere TartEspecially when made with plum, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
  • 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
servings:4
  1. 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.
  2. 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.
15 min15 min45 min

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    Asparagus Gruyere Tart

    By Everyday Food

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      3 ratings

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    servings:4
    cook time:15min
    recipe source:Everyday Food
    Especially when made with plum, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
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    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 tablespoon olive oil
    • Salt and pepper

    Directions

    1. 1Preheat 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.
    2. 2Remove 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.

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    1 USER REVIEWS
    • Asparagus......
      Cynthia By Cynthia on Sat, Apr 6, 2013 9:30 AM EDT

      star55

      I, and most people love asparagus. Though it's more pricey than most veggies out there this recipe keeps it simple and easy. Elegant too. And done like this a little will go a long way.
      0 of 0 people found this review helpful
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