I just have to rave about this recipe!! It is beautiful, tasty and remarkably easy to prepare. Such a great dish for a brunch or a lunch; served as an appetizer or small plate; or even as a side dish or part of a buffet dinner. Frozen puff pastry is so easy to work with — let it thaw for 40 minutes and roll it out on a floured surface. Although Gruyere cheese can be a bit expensive, it is totally worth the investment. It has a wonderful complexity of flavours – at first fruity, later more earthy and nutty. I wrapped my asparagus in a little prosciutto — well, just because. The end result is a light, flaky, and oh so delicious mouthful!! (Take a minute to click over on the photo above — beautiful!)
ASPARAGUS AND GRUYERE TART (Serves 4)
- 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.