Asparagus Gruyere Tart
Especially when made with plum, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
By Martha Stewart
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.
- STEP 1Preheat oven to 400 degrees. 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.
- STEP 2Remove 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.
Good Morning Dear Friends,
OK, I LOVE asparagas!! This lovely recipe was in my inbox with a list of many other asparagus recipes this morning. So as soon as I saw the email, I opened it immediately and my tummy began to growl for this!! 😉
I pray this blesses you today!
Have a great day in the Lord,