Asparagus Gruyere Tart

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READY IN:
30mins
SERVES:
8-10
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch asparagus (just till it turns bright green) and chill in ice water.
  2. Unroll thawed puff pastry sheet on baking sheet.
  3. Brush with mustard, leave a 1" border.
  4. Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
  5. Sprinkle with cheese & pepper.
  6. Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
  7. Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
  8. Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.

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