Wednesday, April 7, 2010

asparagus gruyere tart

Excuse me, but I must share.  It is not my recipe, very few are.  But I thought that this was worth sharing.  I made this to bring to my in-laws for Easter dinner, and it was a serious hit.  I only wish that I'd made 3 or 4 of them.  It was delicious, I can't wait to make it again! 

Serves 4.


Flour, for work surface

1 frozen puff pastry

5 1/2 ounces Gruyere cheese, shredded (2 cups)

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 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry 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.

Now go make it, would ya?  You might just want to hug me.


*katie said...

Yummmmm, it was quite fantastically tasty!