I always thought puff pastry was for the real “experienced” chef. You know, the ones who go to culinary or baking school. I was wrong. This tart was surprisingly simple and a huge hit at our weekend Spring brunch. It can be made the night before which makes it a brunch hostess’ dream! You can also serve it at room temperature. Enough said!
P.S. This goes really well with a Chefanies Homemade Bloody Mary. (Recipe Coming Soon!)
Asparagus Gruyere Tart
Serves up to 10-12 people depending on how big you cut the pieces
Recipe from Martha Stewart
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
If you are making the night before cook for 10 minutes less. Let cool. Cover overnight and put it in the oven for 10 minutes or until hot and crispy the day of the event.