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Wednesday, January 4, 2017

Asparagus Gruyere Tart

This tart was so amazing! You really can't go wrong with anything made with puff pastry. It's so flaky and airy. The gruyere is smoky and sharp, but not too sharp, so it paired perfectly with the asparagus. This will definitely be a regular side for us to have with steak.

What you need:
1 sheet puff pastry, thawed, but cold
1 egg, beaten
1 1/2 cups Gruyere cheese, grated
1 lb. asparagus, trimmed
Salt and pepper, to taste
Olive oil

Unfold your puff pastry onto a lightly floured surface. Slice into 6 rectangles. This is particularly easy since it's already got a creased from being folded into thirds.
Score a 1/4-inch border along the inside of each rectangle and place onto a parchment paper-lined baking sheet.
Brush with egg wash and sprinkle with salt and pepper.
Top with cheese and then add 5 to 6 asparagus spears on to the cheese.
Brush or mist with olive oil and sprinkle with more pepper.
Bake at 400* for 20 to 25 minutes. Cool for 10 minutes before serving.

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