I love tarts. I adore asparagus. I am a fan of Gruyere cheese. Imagine my delight when all these things came together in one beautiful dish. Asparagus Gruyere Tart is the union of deliciousness encased in a puff pastry. What’s not to love? While this dish is amazing as a side dish to something grand, a tart this beautiful can also take center stage for a spring themed brunch.
Wishing everyone a beautiful Mother’s Day!
Asparagus Gruyere Tart
Flour for dusting work surface
1 sheet frozen Puff Pastry, thawed
2 cups Gruyere cheese, shredded
1 1/2 lbs medium or thick Asparagus
1 tablespoon Basil Olive Oil
Fine Sea Salt
Heat oven to 400 degrees.
On a floured surface, roll the puff pastry into a 16-inch by 10-inch rectangle. Trim uneven edges. (An 18-inch wood or heavy plastic ruler works well and is a great tool to have in your kitchen).
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. This is called docking and will keep the pastry from rising into a big puff, while the edge will puff up nicely. 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.