This is my FAVORITE tart. It is easy to make and looks sophisticated and pretty. I made it the other day as a light lunch to celebrate a friend’s birthday. We ate it with a green salad. In the past, I have served it as an appetizer and have brought it for several potluck events. I use store-bought puff pastry. This recipe is from Everyday Food but I had to adjust the cooking times (posted below). Finely minced garlic could also be added to the pre-baked puff pastry before adding the cheese and asparagus.
- Yield: Serves 4
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded (can substitute Emmentaler or Fontina cheese)
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
- Preheat 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 (I also use 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 10 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, 15 to 20 minutes.