Saturday, May 26, 2012

Asparagus Gruyere Tart

If you make this tart, don't do what I did. Because even though I knew the bottom of my tart would be a little soggy, I went ahead and skipped baking the dough before I put the toppings on anyway. I thought there was a small chance the cheese & asparagus wouldn't be too wet/heavy and the bottom might puff a little and stay dry. So I did it, just to find out for sure. And yes, the bottom was a little soggy. So do make this tart (because if you like asparagus, you'll love it), but don't question Martha Stewart's procedure like I did (really, who the hell do I think I am?).

Yield: 4 to 6 servings

flour, for work surface
1 sheet frozen puff pastry, defrosted
5 ½ oz. (2 cups) shredded gruyere cheese
1 1/2 lb. medium or thick asparagus
1 tablespoon olive oil
salt and freshly ground black pepper

1.      Preheat oven to 400º F.
2.      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.
3.      Remove pastry shell from oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

rolled puffed pastry on a sheetpan

Since I wasn't following directions, I just
pricked the dough all over with a fork.
I didn't use gruyere...this fontina was a nice substitute.
sprinkling cheese on the dough
My asparagus was shorter than the dough,
so I arranged some on the top and bottom too.
more cheese sprinkled on top
(not too much - you don't want to cover the asparagus)
asparagus tart
side view
close up
My daughter doesn't like asparagus, so I made
her the same tart, but with broccoli. She loved it.

1 comment:

Anonymous said...

I am soooo gonna make this this week. It's asparagus season here and I don't like the 'traditional' dish of boiled asparagus with melted butter and crushed eggs(hard-boiled.) Thanks for posting this!!! xxx

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