Asparagus Gruyere Tart
"This is from Canadian Living's Best Recipes Ever show. It is a great appetizer when you are looking for something a little different. I used the prerolled puff pastry for this, just unroll, and use the parchment to line your baking pan. It can be served warm or chilled."
photo by Ashley Cuoco
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 tart
- Serves:
- 8-10
ingredients
- 1 lb fresh asparagus (thinner spears are better)
- 1 sheet puff pastry (prerolled gives you the perfect size)
- 1 tablespoon Dijon mustard
- 3⁄4 cup shredded gruyere cheese
- 1⁄4 teaspoon fresh ground pepper
directions
- Blanch asparagus (just till it turns bright green) and chill in ice water.
- Unroll thawed puff pastry sheet on baking sheet.
- Brush with mustard, leave a 1" border.
- Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
- Sprinkle with cheese & pepper.
- Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
- Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
- Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.
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Reviews
-
Wow! I was impressed! Great flavor and a gorgeous looking side dish fit for any special occasion! The puff pastry delivered this yummy crusty texture enhanced by the mustard, asparagus and cheesy goodness! I'm actually thinking of creating this tart with mushrooms and onions as the star ingredients! Made for PAC Spring 2011. -
I am having this for Easter this year along with a Pork Loin with cherry sauce and roasted red potatoes!! Exquisite!! Thank you so much for sharing this beautiful recipe!! -
looks like jizz on the asparagus
RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.
