Asparagus and Gruyere Tart

Recipe

8 INGREDIENTS • 9 STEPS • 45MINS

Asparagus and Gruyere Tart

5

4 ratings

Asparagus. Gruyere Cheese. Puff pastry. Baking sheet. Parchment paper. Salt. Pepper. Olive Oil. Egg wash. Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Asparagus and Gruyere Tart

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I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

http://forkvsspoon.com

Asparagus. Gruyere Cheese. Puff pastry. Baking sheet. Parchment paper. Salt. Pepper. Olive Oil. Egg wash. Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

45MINS

Total Time

$2.94

Cost Per Serving

Ingredients

Servings

6

US / Metric

1

Puff Pastry

to taste

All-Purpose Flour

1

Egg, lightly beaten

2 cups

Shredded Gruyère Cheese

1 bunch

about 1 pound

1 Tbsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

247

Fat

18.6 g

Protein

15.0 g

Carbs

5.7 g

Asparagus and Gruyere Tart

Save

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

http://forkvsspoon.com

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Line 14x17 (or thereabouts) baking sheet with parchment paper. Set aside.

step 3

Snap or cut the bottom 2-inches off of the Asparagus (1 bunch). Set aside.

step 3 Snap or cut the bottom 2-inches off of the Asparagus (1 bunch). Set aside.

step 4

Lightly dust a clean surface with All-Purpose Flour (to taste). Unfold the Puff Pastry (1) onto a lightly floured surface. Gently roll out the dough until it is just a tad smaller than your baking sheet (about 16x10 if you are measuring).

step 4 Lightly dust a clean surface with All-Purpose Flour (to taste). Unfold the Puff Pastry (1) onto a lightly floured surface. Gently roll out the dough until it is just a tad smaller than your baking sheet (about 16x10 if you are measuring).

step 5

Transfer puff pastry to parchment-lined baking sheet. Using a fork, poke holes into the dough at about ½-inch intervals all over the crust.

step 6

Lightly brush the puff pastry with Egg (1). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).

step 6 Lightly brush the puff pastry with Egg (1). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).

step 7

Evenly spread Gruyère Cheese (2 cups) over puff pastry. Gently press asparagus spears into cheese. Brush with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).

step 7 Evenly spread Gruyère Cheese (2 cups) over puff pastry. Gently press asparagus spears into cheese. Brush with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).

step 8

Place in preheated oven for 20 to 25 minutes until puff pastry is puffed and golden and the asparagus spears are tender.

step 9

Remove from oven and let sit for about 10 minutes before cutting and serving. Can be stored well wrapped in fridge for 3 to 4 days. It is good eaten warm or at room temperature.

step 9 Remove from oven and let sit for about 10 minutes before cutting and serving. Can be stored well wrapped in fridge for 3 to 4 days. It is good eaten warm or at room temperature.

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