I’ve made this dish for brunch, an appetizer to leave out as you greet dinner guests, and as a decadent side dish to go with a grilled protein. It really fits in any menu, any time of day. I prefer to use skinny spears of asparagus because it looks nice (and it’s easier for the kids to bite into). I’ve shared this recipe at numerous bridal showers and I only hear positive feedback. This recipe is an easy one to follow and simple to make with store bought puff pastry sheets.
-Jenny
This savory puff pastry asparagus tart is simple to prepare and can be served as anything from a brunch item or a delicious side at dinner time.
| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
as a side
|
Ingredients
- Flour for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces Gruyere cheese shredded (I’ve also made this tart using a mixture of gruyere, fontina, parmesean)., 2 cups
- 1 1/2 pounds skinny asparagus
- 1 tablespoon olive oil
- Salt and pepper
Ingredients
|
|
Instructions
- 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, 15 to 20 minutes. Let cool slightly before cutting tart into squares to share.
Leave a Reply