Asparagus and Gruyere Tart
Store bought puff pastry makes this simple, 3 ingredient Asparagus and Gruyere Tart look sophisticated enough for any dinner or brunch.
I became an asparagus lover just a few short years ago. My mom never served them when I was growing up. Boy did I miss out! Lucky for my kids their mom loves asparagus and they do too! Our favorite go to asparagus recipe is roasted asparagus with parmesan, but I’m always looking for new ways to serve them.
A few weeks ago I ran across this Asparagus and Gruyere Tart on Martha Stewart and new we’d love it. It’s so simple, just 3 ingredients, you can serve this as an appetizer or side dish…….or even make is work as a light meal!
This fancy looking, tart could not be more simple! Thaw a puff pastry according to package directions, and roll out on a floured surface, score the edges and poke the center with a fork so it doesn’t puff as much in the oven while baking.
When choosing asparagus, select ones with medium stems that are uniformly sized, so they cook evenly and will look nicely arranged in the tart.
Gruyere has been my latest addiction. It’s an excellent melting cheese with a salty, nutty flavor that adds more taste and creaminess without overshadowing the other ingredients. It goes so beautifully with the buttery pastry and asparagus. If you can’t find gruyere, Emmentaler or Fontina can be substituted.
This tart is just a layer process – SO easy!!
After you bake the puff pastry, then layer with Gruyere.
Asparagus on top of cheese.
Brush or drizzle with olive oil and season with salt and pepper.
Bake util spears are tender.
If you have leftover, they can be stored, well wrapped in the refrigerator for up to 4 days.
Simple and delicious! Perfect for a summer gathering, picnic or Sunday or Holiday Brunch.
Store bought puff pastry makes this simple, 3 ingredient tart look sophisticated enough for any dinner or brunch.
- 1 sheet frozen puff pastry, thawed
- 2 cups grated gruyere cheese
- 1-1/2 pounds asparagus, medium size
- 1 tablespoon olive oil
- Salt and pepper
- Flour for work surface
- Preheat oven to 400 degrees. Roll out the puff pastry on floured work surface into a 16-by-10-inch rectangle. Place pastry on a baking sheet lined with parchment paper. 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. 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.
recipe from Martha Stewart
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