Asparagus Gruyere Tart
I saw this on PBS’ Everyday Food. Unfortunately, they don’t have many recipes on their web site, which is actually pretty lousy. I took notes while pausing (thank you, Tivo), and tried it out Sunday, as an appetizer before our delicious Tri Tip dinner.
1 sheet puff pastry
2 cups gruyere (can substitue with emmenthaler, swiss, or fontina)
1 # asparagus
1 T extra-virgin olive oil
Preheat oven to 400. Roll puff pastry into a 16″ X 10″ rectangle. Use dusted flour on top to roll out pastry, but brush extra off before cooking. Transfer pastry to a pan. Using a paring knife, cut a border around the dough, but don’t cut through. Using a fork, prick the middle part of the tart all over. Bake at 400 for 15 minutes. It should look like this (but bigger, since I used just 1/2 a sheet of puff pastry):
Spread the 2 cups of shredded cheese on the middle part of the tart. Sit the asparagus on top of the cheese. Mine was small, so I put the tops all going the same way. If yours is larger, you’ll probably want to put half the asparagus “top up” and half of them “top down”, so that, if you cut the tart in half horiontally, everyone gets some of the tops. Drizzle 1 T olive oil over asparagus. I also sprinkled some kosher salt on top.
Return the tart to the 400 degree oven for 15-20 minutes longer.
