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Asparagus & Gruyere Tart
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Deceptively simple to make, this tart is full of complex flavors. Something magical happens when asparagus meets a flavorful nutty cheese. It’s a real showstopper on any buffet table. For easy serving, use a pizza cutter.  
serves 10-12

Ingredients

Flour, for work surface

1 sheet frozen puff pastry
5½ ounces (2 cups) Gruyere cheese, shredded (Ementaler or Fontina work too)
1½ pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Aluminum foil

 

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Asparagus & Gruyere Tart
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

Preheat oven to 400º.
On a floured surface, roll the puff pastry into a 16 x 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 ½-inch intervals. Bake until golden, about 8 minutes.
Remove pastry shell from oven and sprinkle with cheese. If needed, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell then arrange in a single layer over cheese. Brush with oil, and season with salt and pepper. To prevent the edges from over browning, use a thin strip of aluminum foil to cover the edges of the tart before placing in oven. Bake for about 15 minutes until asparagus is tender. Serve warm or room temperature. 

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