Asparagus & Gruyere Tart
Simple and elegant, an asparagus tart is a crowd-pleaser for any Sunday supper
- Yield: 6-8 1x
Ingredients
Scale
- 1 sheet of frozen puff pastry (I use Pepperidge Farm)
- 2 cups Gruyere cheese, shredded
- 1 pound asparagus, trimmed
- 1 Tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh rosemary, chopped
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- 2 Tablespoons pimentos, chopped
- Rosemary sprig, for garnish
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
- In a medium bowl, combine olive oil, garlic, rosemary, salt, and pepper. Add trimmed asparagus and toss to coat.
- Hint: Asparagus can be trimmed and prepared in advance. Mix the above ingredients in a ziplock bag and store in the fridge for up to a day.
- On a lightly floured surface, roll the puff pastry sheet into a 10-by-16-inch rectangle.
- Transfer pastry to prepared baking sheet. With a fork, prick holes in ½-inch intervals in the dough. Bake pastry until it just begins to turn golden brown, about 12 minutes. Remove pastry from the oven.
- Sprinkle the warm pastry evenly with Gruyere, leaving a 1-inch boarder on all sides. Arrange the asparagus in a single layer across the tart. Add pimentos and top with a sprig of rosemary.
- Bake for 15-20 minutes, until cheese is melted and asparagus is tender.
- Serve warm or at room temperature.