the weather is starting to warm up, the sun is starting to peak through it's cloudy blanket and the days are getting longer. with this comes the blossoms in the trees and the beautiful budding flowers, but best of all, the start of the wonderful fruits and vegetables of spring and summer. this recipe is easy and a perfect compliment to the season.
the picture to the right is not the full size tart, just what was left shortly after removing it from the oven and leaving it unattended for 5 minutes with my family. this cheesy, wonderful tart will turn even your pickiest vegetable eater into an asparagus lover. i only say this after a few non asparagus eaters asked for seconds.
the first time i served it as the start of a nice pork loin and mashed potato meal and it was just enough to get the taste buds going. it was such a hit that i served it for a ladies lunch along side a roasted tomato soup. cutting it into smaller pieces makes it perfect for your next cocktail party. however you chose to serve it, i promise you won't be disappointed. it's easy fast and delicious.
Asparagus Tart
- Flour, for work surface
- 1 sheet frozen puff pastry (thawed)
- 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. 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.
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