Cooking Instructions
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Step 1
Add the
Garlic (4 cups)
,
Olive Oil (1 3/4 cups)
,
Bay Leaves (2)
, and
Fresh Oregano (4 sprigs)
to a pot.
Step 2
Simmer on low for roughly 25-35 minutes until the cloves are tender throughout.
Step 3
Allow to cool and transfer to an airtight jar or container. Keeps in the fridge for up to a month.
Step 4
Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (lightly greased).
Step 5
Use a rolling pin to gently roll out
Puff Pastry (1 sheet)
. Aim for a rectangle, roughly the same size as a standard baking sheet. Transfer to the parchment-lined baking sheet. Score the edges of the puffed pastry (around 1/2 – 1 inch ) and poke holes into the puffed pastry with a fork throughout.
Step 6
Add garlic confit and
Fresh Thyme (to taste)
pieces to the puffed pastry. Randomly crush some pieces of garlic and leave another whole.
Step 7
Arrange
Asparagus (1 bunch)
spears as you please, have fun, and get creative. Just stay within the scored border.
Step 8
Now add the
Gruyère Cheese (1 cup)
, stay within the border. Seaon with
Sea Salt Flakes (to taste)
and
Ground Black Pepper (to taste)
.
Step 9
Bake the tart for 25-30 minutes or until the crust is golden brown and quite puffed up.
Step 10
Serve immediately as desired, into triangles, squares, etc. Highly recommend serving drizzled with
Honey (2 Tbsp)
.
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