ASPARAGUS GRUYERE TART
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.
from Martha Stewart
|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)
|My daughter doesn't like asparagus, so I made |
her the same tart, but with broccoli. She loved it.