Asparagus Gruyere Tart
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This is an absolutely stunning dish to present to guests, plus it's delicious and easy to make.
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Ingredients: |
Method:
Preheat oven to 450° |
2 lbs (1 kg) thin asparagus, trimmed
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Steam asparagus until tender-crisp. Chill in cold water, then pat to dry.
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1 pkg (450 gr) all-butter puff pastry, thawed
2 Tbsp Dijon mustard
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Line 2 baking sheets with parchment paper, or brush with butter.
Unroll pastry sheets onto the prepared pans. Spread evenly with mustard, leaving 1-inch borders.
Arrange asparagus, side by side, alternating ends, on the mustard.
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1-1/2 cups shredded Gruyere cheese
1/2 tsp fresh ground pepper
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Sprinkle the cheese and pepper over the asparagus.
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1 egg
1 Tbsp milk
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Beat the egg with the milk. Lightly brush over the pastry border.
Bake in top and bottom thirds of 450° oven, rotating and switching pans halfway through, until pastry is puffed and golden and cheese is bubbling.
Cut each tart into 6 pieces; serve warm or cool.
[Can be made ahead and set aside for up to 6 hours.]
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Serves 12
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from Canadian Living magazine, May 2006
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