Oh baby…it’s asparagus season here in California. Fresh, local goodness. I think I could eat asparagus for almost every meal…
It’s time to get your hands on some asparagus to make this tart. It’s easy. And to make it even more simple, here’s a video from Everyday Food to show you how to do it.
Simple – all you need is asparagus, pre-made puff pastry (that’s right folks, it’s THAT easy), so delicious cheese and a few minutes and you can make this pretty and impressive tart.
We made it to bring to Easter dinner, but this tart would definitely stand alone with a lovely salad as lunch or dinner.
- 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
- 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. 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.
- 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.
- 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.