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.
Cook's Note-
Store-bought puff pastry works well in this savory tart; thaw it
according to package instructions. Emmentaler or Fontina cheese
can be substituted for the Gruyere.
Originally Submitted
3/29/2012
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