Tuesday, 4 September 2012

Gruyere Asparagus Tart

Last night I made the most delicious and easy savoury tart filled with crunchy asparagus, gruyere cheese in a puffy, buttery crust. We also added a few mushrooms in between the asparagus, which added a yummy earthy flavour and I'd definitely experiment with other veggies on this as well since it's so versatile. The recipe is tried and true from Martha Stewart, so you know it’s good. Here’s how to make it...


- Flour, for work surface
- 1 sheet frozen puff pastry
- 2 cups Gruyere cheese, shredded
- 1 1/2 pounds medium asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper

Preheat your oven to 400 degrees. Simply roll out the puff pastry dough with a bit of flour and place it on a baking sheet. Lightly score the dough 1/2 inch from the edges to mark a rectangle, pierce the dough at 1/2 inch intervals and bake for 15 minutes. Spr
inkle with Gruyere cheese, and top with trimmed asparagus spears laying horizontally across the dough (alternate ends and tips). Brush it with olive oil and top with salt and pepper. Bake it for another 25 minutes. Cut into squares and enjoy hot!

Images via Martha Stewart]

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