Euphoria by Lily King
Rebecca by Daphne Du Maurier

Asparagus & Gruyere Tart

This sophisticated app, shared by our member Jenny, looks beautiful and is so easy to make. You can also use Fontina or other dry, fatty cheeses.

Flour, for work surface
1 sheet frozen puff pastry, thawed
2 cups Gruyere cheese, shredded
1½ pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Aluminum foil

Preheat oven to 400º F.

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. Arrange in a single layer over cheese, alternating ends and tips. 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. Use a pizza cutter for easy serving.

Pairing Suggestion:

Wisconsin is known for its cheese, so this appetizer complements the state’s pastoral settings conveyed in Driftless by David Rhodes, Thank You for All Things by Sandra Kring, or Loving Frank by Nancy Horan.


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