Gruyère Asparagus Tart
Have you ever tried to make homemade puff pastry? While it is not difficult to make, it is time-consuming because you have to chill the dough between each rolling. When I made it, I used a Martha Stewart recipe which can be found here. I adapted Martha’s recipe for Asparagus Gruyère Tart when I made my Gruyère Asparagus Tart recipe.
Fresh From the Garden Asparagus
I made this tart for our Easter dinner this year and it was so delicious. When my friends Wayne and Gloria brought me some fresh asparagus from their garden, I was so excited. Of course, this was a sign I needed to post this recipe on my site. If you like asparagus, you will love this tart. This is a great recipe for #MeatlessMondays. Try it for yourself and let me know how you like it. Afiyet olsun!
Gruyère Asparagus Tart
Prep time
Cook time
Total time
Quick and easy, this flaky puff pastry tart is topped with nutty Gruyère cheese and fresh from the farm asparagus.
Author: April Ozbilgin
Recipe type: Main
Serves: 6
Ingredients
- ½ pound Sheet Puff Pastry, thawed
- 4 ounces Gruyère Cheese, grated
- 1 pound Fresh Asparagus
- 3 Tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Pre-heat oven to 400 degrees.
- Roll puff into a roughly 9 X 13 rectangle.
- Place the dough on a baking tray lined with parchment paper.
- Starting on the long sides, fold sides in ½ inch. Next, fold down ½ inch on the top and bottom.
- Use a fork to dock the pastry.
- Sprinkle the grated Gruyère over the entire bottom of the pastry.
- Arrange the Asparagus over the cheese, turning each one in the opposite direction.
- Sprinkle with salt and pepper.
- Then drizzle with olive oil.
- Place in the oven and bake for 20 minutes or until golden brown.
Notes
Feel free to make your own puff pastry. You can find Martha Stewart's recipe here. You can watch her video here. I used Pepperidge Farms Puff Pastry in my recipe. And in case you are wondering, I have not been compensated for saying I used Pepperidge Farms Puff Pastry, I just like it. It would be nice though.
